Photo for Epicurious by Chelsea Kyle.
JP tells me this week's bag from Glade Road Growing should include cauliflower. While I like my cauliflower in florets or steaks, you can also use it in "rice" form as a low-carb and gluten-free substitute for semolina (a coarse grind of high-protein durum wheat) in couscous.
Apparently, Trader Joe's has found its "cauli-rice" so popular that it instituted rationing this summer, as reported by Well and Good. While folks have never been able to nab a location of that popular chain for Blacksburg (or even Roanoke), it's easy to make your own "cauli-rice," using a grater (or food processor).
For other ways to serve cauliflower, check out my recipes for Beet, Chickpea and Cauliflower Salad and Aloo Ghobi Chana Masala (Curry with Potatoes, Cauliflower and Chickpeas).
1/4 cup sliced almonds
1 medium head cauliflower (about 2 pounds), cut into quarters.
1/2 cup water
2 tablespoons miso
2 tablespoons honey
2 tablespoons extra virgin olive oil
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
3/4 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
1/4 cup golden or conventional raisins or dried cranberries
1/4 cup sliced dried apricots (I prefer California apricots which are tarter)
1 medium Granny Smith apple, cored and diced
1/2 parsley, cilantro, basil or a combination chopped