This is a quick salad that makes for a perfect lunch. I made a few tweaks to the original recipe to make this a warm salad (vs. cold) , and make it brinier (choice of olives). As with any recipe, do what tastes good to you.
2 small heads cauliflower, broken into florets
½ cup slivered almonds, lightly toasted
2 tbsp cup chopped cilantro
½ tsp crushed red pepper flakes
3 tbsp fresh lemon juice
¼ cup olives pitted and sliced (I used Kalamata, but green or black can be used)
1/2 tsp salt
1 clove garlic, finely chopped (optional)
Pre heat the oven to 450F.
Bring a large pot of salted water to a boil. Get a strainer that when dipped into the water, fits and submerges perfectly into the pot. Break down the cauliflower into course pieces in a food processor. Work this in batches and pulse so you get the same size as couscous, and so the vegetable doesn’t get over processed and mushy.
Once the water is boiling, transfer the cauliflower to a strainer and dip into boiling water for 2 minutes. remove and drain well.
Transfer the drained the cauliflower onto a lightly buttered oven proof baking sheet. Bake in the oven for 5 minutes, until all the water is absorbed and some edges are crispy.
In a mixing bowl, add the olives, cilantro, red pepper flakes, garlic, lemon juice and salt. Transfer the cooked cauliflower to the bowl, add the almonds and gently toss.