Cauliflower Couscous With Green Olives And Almonds

• 1/2 head (about 1 1/2 pounds) cauliflower, broken into florets
• 1/2 cup slivered almonds, lightly toasted
• 1/4 cup chopped cilantro
• 1/2 cup chopped parsley
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons fresh lemon juice
• 1/4 cup sliced green olives (such as picholine, Cerignola or Castelvetrano)
• Salt and pepper, to taste

1. DIRECTIONS
2. 1. Bring a large pot of heavily salted water to a boil. In a separate large bowl, build an ice bath.
3. 2. While the water is heating, place some of the cauliflower florets in a food processor. Working in batches, pulse until the cauliflower has broken down into coarse pieces around the same size as couscous.
4. 3. Transfer the cauliflower to a large fine-mesh strainer and carefully submerge into boiling water for 1 minute. Transfer the cauliflower (still in the strainer) to the ice bath until completely cool; remove and drain well. Place the cauliflower onto a clean kitchen towel and squeeze to remove excess moisture. Place the cauliflower in a large bowl.
5. 4. Add the almonds, cilantro, parsley, olive oil, red pepper flakes, lemon juice and olives to the cauliflower and stir to combine. Season with salt and serve.

head, slivered almonds, ubc, parsley, extravirgin olive oil, crushed red pepper, lemon juice, ubc, salt

Taken from www.epicurious.com/recipes/member/views/cauliflower-couscous-with-green-olives-and-almonds-53048311 (may not work)