Cauliflower Couscous

Ingredients

1 head cauliflower

1/4 cup almonds

6 cloves garlic

4 tablespoons olive oil

2 tablespoons lemon juice

0.5 lemon zest

2 tablespoons Dijon mustard

2 tablespoons mayonnaise

1 cup couscous

1.5 cups vegetable broth

Heat 3 tablespoons oil over medium heat and fry 5 chopped garlic cloves until lightly browned. Remove from heat. Add the chopped cauliflower to the same pan and fry until browned on all sides. Season with salt to taste. It may be better to fry the cauliflower in batches to ensure even cooking.

 While the cabbage is frying, add a tablespoon of olive oil to the pan and add the couscous.

Fry for a minute, then pour in the broth and bring to a boil. Remove from heat, cover, and let sit for 7 minutes. Stir with a fork and set aside.

In a small bowl, combine the pressed garlic (1 clove), mustard, lemon juice and zest, and mayonnaise. Mix until smooth. To serve, add the couscous, top with the fried cabbage, sprinkle with toasted nuts, and drizzle with the dressing.

Enjoy!