1small head cauliflowerthick stems removed and chopped into florets and pieces (about 1 lb after preparation)
1 1/2tablespoonsneutral vegetable oilsuch as grapeseed or refined avocado
Salt and freshly ground black pepper
1 1/2cupsdry Israeli couscous (you can substitute 1 cup dry barley, farro, or brown rice if you can't find it)
1/4cuppitted and chopped medjool dates
1/4cupgolden raisinsroughly chopped if they're jumbo sized
1/4cupshelled and chopped pistachiosraw or roasted, whichever you prefer
1/3cupchopped mint leaves
1tablespoonfreshly squeezed lemon juice
1tablespoonred wine vinegar
Olive oil for drizzlingas needed
Preheat the oven to 400F and line a baking sheet or two with parchment paper. Toss the cauliflower pieces with the oil and transfer it to the baking sheet(s). Sprinkle with salt and pepper. Roast for 35-40 minutes, or until the cauliflower is golden and crisp at the edges, and tender all the way through. Remove the cauliflower from the oven and allow it to cool for ten minutes.
Meanwhile, cook the couscous according to package instructions.
When the cauliflower is finished roasting and cooling, add it to a large mixing bowl, along with the couscous, dates, raisins, pistachios, mint, parsley, lemon zest and juice, and vinegar. Mix everything well. Add a drizzle of olive oil as needed (I used about a tablespoon and a half), as well as additional salt and pepper to taste. Serve while the ingredients are still warm.
Leftovers will keep in an airtight container in the fridge for up to 3 days.