Israeli Shabbat Recipe: Cauliflower Couscous

Cauliflower couscous.
Vered Guttman

Serves 4-6

Ingredients:

1 cauliflower

2 tablespoons olive oil plus more for drizzling

Kosher salt

1 cup couscous

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Layer a baking sheet with parchment paper.

Chop cauliflower into even, 1/2 inch cubes and arrange on a baking sheet. Spray with oil spray, drizzle with olive oil and sprinkle with salt. Roast for 30 minutes until golden and tender, flipping cauliflower after 15 minutes. Set aside.

Mix couscous with 1 teaspoon kosher salt and 1 cup of room temperature water. Cover with a towel and let stand for 20 minutes. Mix again, taste and add more water as needed. Mix cauliflower in, drizzle with olive oil and serve.