Mediterranean Cauliflower Couscous

Ingredients

• 1 large head cauliflower or 2 small ones
• 4 tablespoons Extra-virgin olive oil
• 2 leeks finely diced
• Sea salt
• 1 tablespoon fresh parsley leaves finely chopped
• 1 teaspoon Fresh mint leaves finely chopped
• 1/2 teaspoon fresh thyme finely chopped
• 1 teaspoon fresh chives
• Zest of 1/2 lemon
• 3 tablespoons Pecorino cheese or to taste
• 1 clove garlic

Instructions

1. Rinse the cauliflower head, and cut all the florets. Dry with a clean kitchen towel making sure you have removed as much stem as possible.
2. Break up the florets in your food processor, and pulse until they look like grains of couscous; set aside.
3. Finely mince parsley, thyme, mint, basil, and chives, then set aside.
4. In a skillet, heat 3-4 tablespoons of extra-virgin olive oil and sauté leeks and garlic for about 3-4 minutes.
5. Add the cauliflower mix and cook gently for approximately 10 minutes, frequently stirring to prevent from sticking.
6. After 10 minutes, remove garlic and add the aromatic mix, salt, freshly ground white peppercorns, and another tablespoon of olive oil, if needed. Cook until the cauliflower is fully cooked (approximately another 10 minutes). Adjust salt and pepper, grate some lemon zest and pecorino cheese, and serve warm.