Recipe adapted from Brad Farmerie, PUBLIC, New York, NY
½ head (about 1 ½ pounds) cauliflower, broken into florets
½ cup slivered almonds, lightly toasted
¼ cup chopped cilantro
½ cup chopped parsley
2 tablespoons extra-virgin olive oil
½ teaspoon crushed red pepper flakes
3 tablespoons fresh lemon juice
¼ cup sliced green olives (such as picholine, Cerignola or Castelvetrano)
Salt and pepper, to taste
- Bring a large pot of heavily salted water to a boil. In a separate large bowl, build an ice bath.
- 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.
- 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.
- 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.