CAULIFLOWER COUSCOUS

180g instant couscous
250ml tepid water
300g cauliflower (just use the florets and the smaller stems, not the thick     main core) 
2 tablespoon extra-virgin olive oil

 In a medium sized bowl, mix the couscous with the tepid water and 1 teaspoon of salt, and leave it to absorb the water.

Bring a pot of lightly salted water to the boil and add the cauliflower, making sure it is completed submerged, then boil for 4-5 minutes until it's almost cooked - don't overcook it.  (or, you can steam it)  Drain in a colander and put into a bowl of iced water for 2 minutes.

Drain it again, then place in a food processor and blitz in several short bursts, scraping down the side of the bowl each time, to produce coarse crumbs, as it were.

Mix these crumbs into the couscous together with the oiive oil and a generous amount of freshly ground black pepper.  It will keep covered  in the fridge for a day or two, just mix it together well before serving to loosen it up.

This recipe comes from Peter Gordon's Vegetables - the new food heroes 

I always make the recipe exactly for the first time then make changes.  If you had some really nice homemade vege or chicken stock I would use this instead of just water.    Use any other good quality olive oil - it makes a difference - and even add a bit more.  

I have also used lemon pepper seasoning instead of just pepper to add a little more dimension to the over all flavour.