Cauliflower Couscous

This is a sneaky way to eat cauliflower, and it's fabulous. It acts and looks like couscous, but it's just finely chopped cauliflower. I found the recipe on Food52 and plan to make it again soon, maybe switching up the seasoning (though the seasoning and ingredients here are fabulous). I served it to Jamie not saying what it was and he thought it was just regular couscous. Even when I told him it was cauliflower, he loved it and said he could eat it every day - quite a hit. I'm by no means gluten free, but this would be a good gluten-free alternative to couscous.

Serves 4
Ingredients:
1 large head cauliflower
5 oz roasted cashews, roughly chopped
3 oz golden raisins
5 tbsp olive oil
4 tbsp lemon juice
2 tbsp minced parsley
1/2 tsp cumin
1 garlic clove, minced
1/4 tsp lemon zest
salt and pepper

Directions:
Place raisins in a cup or bowl and cover with warm water. Let them plump for 15 minutes, then drain and discard the water.
Break the cauliflower into florets, leaving behind as much stem as possible. Break the florets into smaller pieces and add to a food processor. Pulse until all the pieces are finely chopped and resemble couscous (don't over process).

Heat 3 tbsp of oil in a large saute pan over medium. Add the cauliflower and cook for about 7 minutes, stirring frequently.

Remove the cauliflower from the heat and let it cool. Add the raisins, cashews, cumin, parsley, garlic, lemon zest, lemon juice, and 2 tbsp of olive oil. Season with salt and pepper.

Let it stand for 15 minutes for the flavors to combine. Serve at room temperature.