Cauliflower Couscous With Brussels Sprouts

• 1 medium head cauliflower
• 2 cups water
• 1 tablespoon lemon zest
• 1 bay leaf
• 1/4 cup olive oil, plus extra if necessary
• 3 shallots, thinly sliced
• 1 teaspoon dried chili flakes
• 1 pint brussels sprouts, thinly sliced
• Salt

1. 1. Roughly chop the cauliflower into 2-inch florets.
2. 2. Place the chopped cauliflower in a food processor and pulse until it becomes the consistency of couscous, about 45 seconds.
3. 3. In a large saute pan, bring the water, lemon zest and bay leaf to a simmer. Add about 1/2 tablespoon of salt to the water. Add the cauliflower and cook for five minutes, or until cauliflower becomes tender. Drain any excess water and set aside.
4. 4. To a separate large saute pan set over medium heat, add the olive oil, thinly sliced shallots and dried chili flakes. Saute until the shallots become translucent, about 3 minutes.
5. 5. Add the thinly sliced brussels sprouts to the pan. Salt to taste, and add additional oil if necessary. Saute until the sprouts become bright green and tender, about 4 minutes. Remove from heat.
6. 6. In a large bowl, fold together the cauliflower and sprouts. Add salt or olive oil if needed. Serve warm.

head cauliflower, water, lemon zest, bay leaf, olive oil, shallots, dried chili flakes, brussels sprouts, salt

Taken from www.epicurious.com/recipes/member/views/cauliflower-couscous-with-brussels-sprouts-52576571 (may not work)