My husband and I usually have at least one head of cauliflower in our fridge at any given time. Right now we have two.

I roast cauliflower rice about once a week (sometimes more) because it's so versatile. You can even call it couscous if you want, as I did in this case.

I made this dish to go along with this Deconstructed Moroccan Chicken Tagine, but it would also pair nicely with kebabs or stuffed grape leaves. 

Paleo Apricot Cauliflower Couscous

paleo, gluten-free, whole30, vegan, vegetarian

Instructions

• 1 head cauliflower
• ~2 T olive oil
• sea salt, to taste
• 1/2 cup dried apricots, chopped
• 1 T lemon juice
• 1/4 cup fresh parsley or cilantro, chopped
   

Instructions

1. Preheat the oven to 400 degrees.
2. Make riced cauliflower using the grater attachment on your food processor (<-- this one is my fave). If you don't have a grater attachment, you can pulse the cauliflower with the normal blade until it's in small crumbles.
3. Toss the riced cauliflower with a drizzle of olive oil (you don't need much) and spread evenly on a lined baking sheet. Depending on how much cauliflower you have, you may need two baking sheets.
4. Sprinkle sea salt over the pan(s). Roast in the oven for about 20-25 minutes. Roast in the oven for about 20-25 minutes. Give it a stir about halfway cooking.
5. When it's done baking, toss the cauliflower with dried apricots, lemon juice and fresh parsley.