While in culinary school, one of my classmates mentioned making a cauliflower fried rice which sounded really interesting. That’s what prompted me to try this unique recipe. Cauliflower is a cancer-fighting crucifer and an excellent source of Vitamins C and K. Even my Mom, who is always skeptical of my healthy food, liked it! Success!

Cauliflower Couscous

Yield: 4 to 6 servings

INGREDIENTS

1 head cauliflower, broken into florets

½ cup almonds, toasted and roughly chopped

1 bunch cilantro, de-stemmed

1 bunch parsley, de-stemmed

2 tablespoons extra-virgin olive oil

½ teaspoon crushed red pepper flakes

Juice of 1 lemon

¼ cup sliced habanero-stuffed green olives

Salt and pepper, to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. In a separate large bowl, make an ice bath.

2. While the water is heating, place some of the cauliflower florets in a food processor. Working in batches, pulse until the cauliflower has broken down into coarse pieces around the same size as couscous.

3. Transfer the cauliflower to a large fine-mesh strainer and carefully submerge into boiling water for 1 minute. Transfer the cauliflower (still in the strainer) to the ice bath until completely cool; remove and drain well. Place the cauliflower onto a clean kitchen towel and squeeze to remove excess moisture.

4. Mince the parsley and cilantro leaves in food processor.

5. In a large bowl, whisk the olive oil, red pepper flakes, and lemon juice. Then add cauliflower, almonds, cilantro, parsley, and olives. Stir together ingredients, breaking up any clumps of cauliflower.