Cauliflower “couscous” isn’t for everyone. If you don’t like cauliflower you can substitute jicama or parsnips. This dish is delicious in the spring with fresh peas, but you could take it in a more fall-like direction with mushrooms, apple, and warming spices. This recipe would make a great “stuffing” for Thanksgiving if you decided to get creative.
Couscous—Pulse cauliflower, oil, and miso in a food processor until very
fine. Season with salt and pepper. Assembly—Toss couscous with remaining ingredients. Allow flavors to marinate at least 10 minutes before serving.
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