WHO: QueenSashy is a native New Yorker and a scientist who loves a lot of things, but does not love cilantro.
WHAT: A deeply spiced cauliflower dish masquerading as couscous. (Or is it the other way around?)
HOW: Blitz a head of cauliflower, let magic ensue, then mix it all up with a blend of spices, citrus, nuts, and raisins.
WHY WE LOVE IT: We were transfixed with the genius treatment of cauliflower in this dish -- that is, until we tasted the complexity of the spice, the nuts, the raisins, and the herbs. Nevermind that it's a gluten-free version of couscous -- we put it out for lunch one day, and counted the minutes until it was gone.
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You may be wondering where the couscous is. Click through the slides to see the answer -- it's magic.
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But first: plump your sultanas with a bit of warm water.
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Toast the cashews and break them up with your hands. (Because you're so good in the kitchen you don't even need a knife.)
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Here's where the magic is: pulse the cauliflower in your food processor...
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...and poof! It becomes couscous. Just like that.
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Now give it a quick sauté.
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And while it's working, prep the rest of your add-ins. Pictured: parsley.
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Look at all that zest.
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Add your spices, herbs, nuts, and lemon back to the cooked cauliflower, and mix! And of course, season to taste.
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If you don't feel like a spice merchant at this point, you have done something wrong.
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