Cauliflower Couscous



Serves 4


1/2 cup pumpkin seeds, toasted
1 large head cauliflower
2 tablespoon lemon juice
1/4 teaspoon cumin
1/4 teaspoon sumac
3 tablespoons olive oil
1/2 bunch mint
1/2 bunch parsley
1/4 cup golden raisins
Pinch of salt and pepper



Preheat oven to 350°F.


Toss pumpkin seeds with a touch of oil, salt, and pepper. Toast on a baking sheet for 7-8 minutes or until golden.


Cut cauliflower into quarters, trim out the hard inner core, and break into smaller florets with a knife or hands. Fill a food processor half way, and, using one-second pulses, pulse the florets until reminiscent of couscous granules. Repeat until all the cauliflower has been processed. Pour contents into a large bowl.


To make the vinaigrette, add the lemon juice, salt, fresh ground pepper, cumin, and sumac. Stir to dissolve the salt. Slowly whisk in olive oil. Taste and adjust seasoning if needed. Set aside.


Add herbs, golden raisins, and pumpkin seeds to the cauliflower. Add the vinaigrette and toss until everything is completely coated. Taste and adjust seasoning. Refrigerate until ready to serve.


Enjoy your meal!



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