• 2 large heads cauliflower
• 2 tablespoons olive oil
• 1 tablespoon miso
• Salt and pepper, to taste
• 1 cup fresh or frozen peas (thawed and warmed under hot water if frozen)
• 1 cup pistachios, finely chopped
• 1⁄2 cup dried apricots (unsulfured), chopped
• 2 tablespoons minced mint leaves
• 1 tablespoon chili flakes
• 1 tablespoon orange zest
• 1 teaspoon ground cumin

• 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.

  
  

• Serves 4-6

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.