Cauliflower “Couscous”

Ingredients

• 1 head cauliflower cored (see How to Cut and Core Cauliflower)
• 0.5 cup water (more or less depending on the size of your pan)
• 1 teaspoon kosher salt 
• 1 sprig rosemary 
• 1 teaspoon lemon zest 
• 2 tablespoons olive oil extra virgin 
• 0.3 cup almonds whole coarsely chopped
• 2 ribs celery 
• 0.7 cup spring onion sliced (green part only)
• 1 large apples diced red cored canned (peel can stay on)
• 0.5 cup golden raisins 
• 1 teaspoon orange zest 
• 1 tablespoon olive oil extra virgin 
• 0.3 cup walnut pieces chopped
• 0.5 cup cranberries dried fresh sweetened chopped (could also use pomegranate arils)
• 0.5 cup spring onion sliced
• 1 large apples diced cored canned (peel can stay on)

Equipment

• food processor
• bowl
• frying pan
• pot

Directions

1. Process cauliflower florets in food processor:
2. Place cauliflower florets into a food processor. Pulse several times until the cauliflower looks like a coarse meal, resembling traditional couscous.
3. Steam ground cauliflower in sauté pan: Cover the bottom of a large sauté pan with a thin layer of water.
4. Add salt, zest, and an aromatic herb such as rosemary, if using. Bring to a simmer, stir.
5. Add the ground cauliflower to the pot, spreading it out in an even layer. Bring to a simmer, then reduce heat to the lowest possible simmer setting. Cover the pan and cook/steam for 5 minutes.
6. Remove from heat.
7. Remove cauliflower to a sheet pat to cool.
8. Brown nuts, cook celery, add green onions, raisins, apples:
9. Heat olive oil in a medium sized non-stick sauté pan on medium heat.
10. Add the chopped nuts and cook until the nuts begin to brown slightly.
11. If using celery, add the celery and continue to cook until the celery is lightly softened, about 2 to 3 minutes.
12. Then add the green onions, raisins or dried cranberries, and diced apple to the pan, and stir to warm through.
13. Place cauliflower and nut apple mixture into a serving bowl and gently stir to combine.
14. Serve warm or at room temperature.