Cauliflower Couscous with Dried Apricots and Cashews
For the salad:
2 heads cauliflower
½ cup roasted cashews
⅓ cup apricots, cut into raisin-sized pieces
4 scallions, finely chopped
4 tablespoons parsley, chopped
2 tablespoons cilantro, chopped
¼ tsp red pepper flakes
For the dressing:
2 tablespoons dates
2 tablespoons olive oil
2 tablespoons water
1 tablespoon rice vinegar
1 tablespoon fresh lemon juice
2 tablespoons orange juice
2 teaspoons grated fresh ginger
½ teaspoon ground cinnamon
Preheat the oven to 425 degrees Fahrenheit.
Make the cauliflower couscous: coarsely chop the cauliflower florets (some of the stem is fine) and place in a food processor. Process until the texture and consistency of couscous. You may need to do this in two batches.
Spread the cauliflower couscous evenly on a baking dish and bake for 15-20 minutes, stirring halfway through.
Remove from oven and allow to cool.
Make the dressing: add all ingredients into a high speed blender and blend until smooth and creamy.
When the cauliflower couscous has cooled, put it in a large mixing bowl, stir in the dressing and the remaining ingredients and serve! You may wish to reserve some of the add-ins to sprinkle on top.