Cauliflower “Couscous”

Ingredients

• 1 head cauliflower, cored, broken into florets
• 1/2 cup water
• 1 teaspoon Kosher salt
• 1 sprig rosemary
• 1 teaspoon lemon zest
• 2 tablespoons extra virgin olive oil
• 1/4 cup whole almonds, coarsely chopped
• 2 ribs celery
• 2/3 cup of sliced green onion, green part only
• 1 large red apple, cored and diced
• 1/2 cup golden raisins
• 1 teaspoon orange zest
• 1 tablespoon extra virgin olive oil
• 1/4 cup chopped walnuts
• 1/2 cup chopped dried, sweetened cranberries
• 1/2 cup sliced green onions
• 1 large apple, cored and diced

Directions

1. Add the cauliflower florets to a food processor and pulse until they break down into coarse, tiny pieces, similar in size to couscous.
2. Pour a shallow film of water into a large sauté pan. Stir in the salt, zest, and rosemary if you’re using it, then bring the water to a gentle simmer.
3. Add the chopped cauliflower to the pan and spread it into an even layer. Once it returns to a simmer, turn the heat down as low as it will go while still simmering. Cover and let it steam for 5 minutes.
4. Take the pan off the heat, then transfer the cauliflower to a sheet pan to cool.
5. Warm the olive oil in a medium nonstick sauté pan over medium heat. Add the chopped nuts and cook, stirring, until they start to take on a little color.
6. If you’re adding celery, stir it in and cook until it softens slightly, about 2 to 3 minutes.
7. Add the green onions, raisins or dried cranberries, and diced apple to the pan. Stir just until everything is warmed through.
8. Spoon the cauliflower and the nut-apple mixture into a serving bowl, then toss gently to combine. Serve warm or at room temperature.