Cauliflower Couscous

Ingredients

1 head cauliflower

1/4 cup almonds

5 cloves garlic

3 tbsp olive oil

2 tbsp lemon juice

0.5 lemon zest

2 tbsp Dijon mustard

1 clove garlic

2 tbsp mayonnaise

1 cup couscous

1.5 cups vegetable broth

1 tbsp olive oil

Heat 3 tablespoons oil over medium heat and fry 5 chopped garlic cloves until light brown. 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. Sauté for a minute, then pour in the broth and bring to a boil. Remove from heat, cover, and let sit for 7 minutes.

Fold with a fork and set aside. In a small bowl, combine the garlic, mustard, lemon juice and zest, and mayonnaise. Mix until smooth. To serve, spoon the couscous over the fried cabbage, sprinkle with toasted nuts, and drizzle with the dressing.

Enjoy!