Curried Cauliflower “Couscous”

1. First and foremost, wash your cauliflower several times. It’s probably the hardest part of the whole recipe because the darn thing has a million crevices.

I first cut it into florets, then let them soak for a while in salted water with a squeeze of lime. Then I wash them very thoroughly under running water.

2. Now pulse them in the food processor several times until they resemble couscous grains.

3. In a large skillet over medium heat, lightly sauté the onion and garlic until they are fragrant then throw in the couscous and the rest of the ingredients.

Keep stirring the couscous (yes, I’m calling it couscous at this point) for around five minutes. Taste. Add or don’t add salt (because the bouillon may be enough).

4-Keep stirring till you feel it’s done (not longer than 8 minutes max or it’ll get mushy).