Cauliflower Couscous with Dried Fruit and Almonds

Photo for Epicurious by Chelsea Kyle.

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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).

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Ingredients:

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

Directions:

1. 1.  Toast almonds in a dry cast iron skillet over medium heat, tossing occasionally, until lightly browned, 8–10 minutes. Transfer to a small bowl.
   
   2.  Using the largest holes on a box grater, grate cauliflower into a large bowl until rice-like in texture.  If you prefer to use a food processor, fitted with a blade, you can coarsely chop the cauliflower and pulse, working in batches as needed.  This will make about 4 cups.
2. 3.  Thin miso with water and whisk together with honey in a small bowl.
3. 4.  In a large pot, heat oil over medium-high. Add cumin, turmeric, paprika, and cinnamon and cook until fragrant, about 30 seconds. Immediately add cauliflower and stir to coat. Season with pepper flakes and cook, stirring, until cauliflower is softened, 3–5 minutes. Add honey-miso mixture, raisins or cranberries and apricots; stir to combine. Cover and continue to cook until just tender, 3–5 minutes more.
4. 5.  Transfer cauliflower mixture to a serving platter and stir in half of almonds. Top with remaining almonds and chopped apples and herbs before serving.