Ingredients:
1 head cauliflower
½ cup currants, soaked 15 minutes, then drained
3 carrots, finely diced
¼ cup finely chopped flat-leafed parsley
¼ cup chopped cilantro
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
2 tablespoons fresh orange juice
2 teaspoons ground coriander
½ teaspoon sea salt
¼ teaspoon white pepper
½ cup olive oil

Directions:

  1. Remove core and stems of cauliflower and cut into pea-sized pieces. Alternatively, you can cut cauliflower into chunks and pulse in the food processor until it resembles grainy crumbs. Place in a large mixing bowl.
  2. Add currants, carrots, parsley, and cilantro and mix well.
  3. In a small bowl, whisk the apple cider vinegar, balsamic vinegar, and orange juice together with the ground coriander, salt, and pepper. Drizzle in the olive oil while whisking constantly until dressing is emulsified.
  4. Add dressing to cauliflower couscous mixture and fold thoroughly until well combined. Allow flavors to marinate together for 30 minutes in the refrigerator.
  5. Before serving, season to taste with salt and pepper. Garnish with chopped fresh parsley.

Serves 6