Meet couscous's cousin... from the garden. YUM.

What you need

1 head cauliflower (about 2 pounds)
¾ cup golden raisins
coarse salt and fresh ground pepper
½ cup pitted olives, chopped
½ cup roughly chopped fresh parsley
1/3 cup Tessemae’s Lemon Garlic Dressing

What to do

Core and cut the cauliflower into large chunks. Scoop about half of the cauliflower into your food processor and pulse until it looks like couscous. Be careful not to over process and make a paste. Transfer to a bowl and continue with the remaining cauliflower.

Bring about ½ cup water to a simmer in a large saucepan over medium-high heat. Add the cauliflower and raisins and season with salt and pepper. Cook covered, until almost tender, about 4 minutes. Uncover and cook, stirring, until the water evaporates and the clumps of cauliflower begin to separate. Stir in the olives, parsley, and Lemon Garlic. Adjust seasoning with salt and pepper.

Serves:  6