ROASTED SPICED CAULIFLOWER WITH COUSCOUS

Cauliflower is a favorite chameleon of the vegetable world: high in fiber and nutrients, low in calories and nearly fat-free, yet remarkably filling and compatible with a full range of flavors.

Here, it’s paired with pearl couscous, spiced with warm seasonings and freshened with a tangy herbaceous sauce for a simple entrée that tastes complex in all the right ways. Be sure to use pearl, or Israeli, couscous — bead-like pasta with a pleasantly chewy, bouncy texture not to be confused with its grain-like Moroccan cousin. Toasting it first with half the spice blend adds an extra layer of deep flavor that’s worth the extra step. Top it with crumbled feta for extra protein. Serves 4. – Susan Puckett

For the sauce:

• 1 cup lightly packed flat-leaf parsley leaves
• 1 small shallot, coarsely chopped
• 2 tablespoons Dijon mustard
• Finely grated zest and juice of ½ lemon
• 1 tablespoon extra-virgin olive oil

For the cauliflower:

• 1 ½ teaspoons sweet paprika
• ¾ teaspoon ground cumin
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne
• Bite-size florets from 1 head cauliflower
• 2 tablespoons extra-virgin olive oil

For the couscous:

• 1 tablespoon extra-virgin olive oil
• 1 cup uncooked pearl (or Israeli) couscous
• 1 ½ cups boiling water
• ½ cup crumbled feta (optional)

Instructions

1. Preheat the oven to 400 degrees.
2. Make the sauce: Place the parsley, shallot, mustard, lemon juice and zest, and olive oil in a mini food processor or blender and pulse until well-blended. (Or finely chop the parsley and shallot with a knife and mix with the other ingredients in a bowl for a rougher texture.)
3. Roast the cauliflower: Mix the paprika, cumin, salt, pepper, and cayenne in a small bowl. Place the cauliflower florets on a large sheet pan. Drizzle with the olive oil, sprinkle with half the spice mix (about 2 teaspoons), and toss with your hands until evenly coated and spread out in a single layer. Roast for 25 to 30 minutes, stirring occasionally, until tender and lightly charred.
4. Prepare the couscous: While the cauliflower roasts, heat the remaining tablespoon of olive oil in a medium saucepan over medium heat. Add the couscous and the remaining spice mixture and cook for 3 or 4 minutes, until the couscous is lightly toasted.
5. Pour the boiling water over the couscous, reduce the heat to low, cover the saucepan, and let it simmer for 10 to 12 minutes, or until the liquid is absorbed and the couscous is tender.
6. To serve: Transfer the couscous to a large bowl. Add the cauliflower and sauce, toss to coat, and divide among serving bowls or plates. Top with feta if desired.

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