1largehead cauliflowerstem on, sliced lengthwise into 4 “steaks”
2-4cupsmixed salad greensor other raw vegetables
For the Grain:
2 1/2cupswater or broth
1 1/2cupsMoroccan couscous
Salt to taste
Lemon zest optional
For the Protein:
For the Dressing:
Squeeze of lemon juice
Sea salt and freshly ground black pepper
Water as needed
For the Crunch:
½cuptoasted almonds, choppedor slivered almonds
Preheat the oven to 400 degrees F (200 degrees C).
Mix oil, lemon juice, garlic, red pepper flakes, salt, and pepper together. Coat each cauliflower “steak” on both sides with the mixture. Transfer steaks onto a lined baking sheet.
Roast in the preheated oven until golden and fork-tender, flipping halfway, 30 to 35 minutes.
Meanwhile, bring water to a boil in a pot and add salt. Stir in couscous, cover with a lid, and remove pot from heat. Let steam until couscous is tender, 5 to 10 minutes. Fluff grains with a fork if they stick together and season with lemon zest if desired.
Whisk the dressing ingredients together, adding 1 tablespoon of water at a time to thin it out into a pourable consistency.
To assemble the bowls, divide couscous among 4 large bowls. Top each with a cauliflower steak, a fillet, and a handful of greens. Drizzle dill dressing over the bowl and top with almonds. Garnish with any extra dill or lemon zest.
Refrigerate dressing in an airtight container and use within 2-4 days.