1 head cauliflower, cut into small florets

2 tablespoons olive oil

kosher salt, as desired

freshly ground black pepper, as desired

2 cups chicken or vegetable stock

2 cups pearl couscous

1 teaspoon kosher salt

1 tablespoon roughly chopped parsley, to garnish

Method:

1.     Preheat oven to 425ºF.

2.     On a baking sheet lined with parchment paper or a silpat, add cauliflower florets. Generously coat with olive oil, salt and pepper. Place in preheated 425ºF oven and allow to roast until golden in color, approximately 20 – 24 minutes. Remove from heat and set to the side.

3.     Meanwhile, in a medium size pot fitted with a lid, add stock and bring to a boil. Remove from heat, add couscous, cover and allow to cook off heat for 13 – 15 minutes or until couscous is fully cooked. 

4.     Fluff couscous with a fork and add roasted cauliflower tossing to combine. Adjust seasoning to taste with salt and pepper and transfer to a large serving bowl. Sprinkle chopped parsley to finish and serve.

Kitchen Note:  Chicken or vegetable stock is my preferred method for cooking couscous but water can be used instead.