Cauliflower “Couscous” with Dried Apricots & Cashews

Cauliflower Couscous | ourfourforks.com

I usually associate cauliflower with the fall and winter months, but when a cauliflower popped up in our CSA last week, I was pleasantly surprised. I’ve made cauliflower pizza crust, cauliflower mashed “potatoes” and cauliflower “rice,” but it dawned on me that I had never tried cauliflower “couscous.” Cold grain salads have always been a staple in my family in the summer months; they’re perfect paired with grilled veggies, meat, fish and even other salads. But if you’re trying to avoid grains or just lower your carb intake, this cauliflower couscous is the perfect alternative.

 

Cauliflower couscous has such a mild flavor, that I decided to spice it up with a ginger cinnamon dressing, dried apricots and cashews. The dressing, inspired by Ottolenghi, may sound weird, but trust me: you’ll want to put it on everything. This dish is seasonally versatile: eat it cold in the summer, serve warm in the winter. Either way, enjoy!

 

Cauliflower Couscous | ourfourforks.com

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