Makes 4 servings
1 head cauliflower, cored, broken into small florets
1/3 cup water
1 teaspoon sea salt
1/2 teaspoon ground turmeric
Zest of 1 lemon
2 tablespoons golden raisins, plumped in warm water for 10 minutes
2 tablespoons toasted pine nuts
1/4 cup finely chopped mint
- Place cauliflower florets into a food processor. Pulse several times until the cauliflower looks like a coarse meal, resembling traditional couscous.
- Cover the bottom of a large sauté pan with a thin layer of water. Add the salt, turmeric and zest. Bring to a simmer over medium heat. Add the cauliflower couscous to the pot, arranging in an even layer. Return to a simmer, then reduce heat to the lowest possible setting. Cover the pan and steam for five minutes. Remove from heat and cool uncovered. Discard the zest.
- Transfer to a serving bowl and stir in the golden raisins, pine nuts and mint. Enjoy warm or at room temperature.