1 cauliflower, cut into small florets

2 stalks celery, diced

1 onion, finely chopped

2 cloves garlic, finely chopped

5 ml (1 tsp) ground cumin

5 ml (1 tsp) ground coriander

30 ml (2 tbsp) butter

1 unpeeled green apple, cored and diced

250 ml (1 cup) vegetable broth

125 ml (½ cup) sliced almonds, toasted

60 ml (¼ cup) dried apricots, diced

30 ml (2 tbsp) lemon juice

Salt and pepper

In a food processor, grind the cauliflower, about a third at a time, until it is the size of large couscous grains (1 cauliflower should give between 1.25 and 1.5 litres / 5 to 6 cups of "couscous"). Set aside.

In a large non-stick skillet over medium heat, soften the celery, onion, and garlic with the spices in the butter, about 5 minutes. Season with salt and pepper. Add the apple, broth, almonds and apricots. Bring to a boil. Add the cauliflower, cover and simmer for 4 to 5 minutes or until the cauliflower is al dente. Add the lemon juice. Adjust the seasoning.

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