Cauliflower Cous-Cous With Pistachios and Pomegranates - Thermom

DIRECTIONS

• To prepare the cauliflower, first trim the stalks from the core and discard the core. Next, cut the very top of the florets off the stalks and set florets aside in a bowl. Place stalks into mixing bowl and chop 10 sec/speed 7. Scrape down sides of bowl with spatula and chop a further 10 sec/speed 7. Set aside in a large salad bowl.
• Place half of the reserved cauliflower florets into mixing bowl and chop 2 sec/speed 5, or until slightly courser than the stalks. Set aside in the salad bowl.
• Place remaining cauliflower florets and pistachios into mixing bowl and chop 2 sec/speed 5. Set aside in the salad bowl.
• Place parsley and coriander into mixing bowl and chop 2 sec/speed 6. Set aside in the salad bowl.
• Dressing and to serve.
• Place all dressing ingredients into mixing bowl and mix 10 sec/speed 5 and pour over 'cous cous' in the salad bowl. Top with currants and pomegranate arils, then drizzle with pomegranate molasses, sprinkle with sumac, coriander and parsley and lightly toss before serving.