Roasted Cauliflower + Moroccan Couscous

Ingredients

• 2 Large Head of cauliflower
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt

The Dressing

• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 1 tbsp fresh lemon juice, or to taste
• 1 tbsp wholegrain mustard
• 1 tbsp chopped flat-leaf parsley leaves

Directions

• Put oven rack in the middle position and preheat oven to 220°C.
• Lightly oil a baking dish that will fit the cauliflower. Trim off the outer cauliflower leaves. Cut away the base of the stalk so the cauliflower can sit flat, then cut a cross into its base.
• Drizzle 2 tbsp olive oil over the top of cauliflower and sprinkle with 1/2 tsp salt.
  Bake cauliflower until tender, about one hour (depending on size). Check by piercing the cauliflower with a knife, which should go through easily. Transfer to a serving dish.

• The Dressing
  Whisk together lemon juice, mustard, parsley and remaining 1/2 tsp salt in a small bowl, then whisk in remaining 1/4 cup olive oil.

• Drizzle cauliflower with dressing and present the cauliflower whole, with a sharp knife and serving spoon for cutting and serving at the table.

Moroccan Couscous

• Moroccan couscous
• Vegetable broth
• Extra virgin olive oil
• Sea salt
• Raisins
• Grape tomatoes (or your fav)
• Persian cucumbers
• Handful of fresh parsley 
• Handful of fresh mint
• Lemon juice and zest
• Toasted pistachios (or slivered almonds)
• Cumin
• I like grape tomatoes with mini cucumbers, but you could use any variety of tomato and any size cucumber.
• I use toasted pistachios, but toasted almonds also work in this recipe.

Directions

• Prepare your couscous as per the directions on the package, use vegetable broth instead of water for flavor.
• Once the couscous is ready, stir in the raisins and dried apricots. Cover and let it sit while you chop and prepare your other ingredients.
• To toast the pistachios or almonds, heat a dry pan over high heat. Once the pan is hot, lower the heat, add the almonds, and toast them, shaking the pan every once in a while to prevent burning.
• Once everything is chopped, toasted, and ready, transfer the couscous to a large serving bowl.
• To the same serving bowl, add those toasted pistachios, tomatoes, cucumbers, parsley, mint, lemon juice, lemon zest, cumin, and a splash of olive oil.
• Toss everything well to mix. Taste and season with more sea salt if necessary.

  Serves 6