Ingredients:
Sauce:
½ cup mint leaves
1½ cups loosely packed basil leaves
4 lemons, zested and juiced
1 cup olive oil
Cauliflower Couscous:
1 medium head cauliflower, stalks and stems discarded
1 tablespoon olive oil
½ large red onion, finely diced
sea salt and freshly ground black pepper to taste
¼ cup fresh basil, thinly sliced
1/8 cup fresh mint, thinly sliced
¼ cup pistachios, toasted and chopped
Directions:
Sauce:
1. Combine all the sauce ingredients in a blender. Puree until smooth and set aside. Taste and adjust flavors if necessary.
Cauliflower Couscous:
1. To prepare the cauliflower, place the florets in a food processor and pulse to a “grainy” consistency.
2. Add the olive oil to a wide pan over medium heat. Add the onion and sauté until softened, about 5 minutes.
3. Add ¼ of the sauce to the cauliflower and cook another 10 minutes. Add enough sauce to coat and mix well, stirring occasionally. Season to taste with salt and pepper.
4. Transfer to a platter and garnish with the herbs and pistachios.
5. You will have some sauce left that will keep in the refrigerator for about 1 week.
Serves 6