My photography skills are really lacking in this picture, but this recipe turned out delicious.  I cut the cauliflower into really small florets so they mixed into the Israeli couscous. Also roasting the cauliflower gave the dish a more nutty bite than if you just sauteed it. I also think the dish would be delicious if you added some parsley (I was at 2 grocery stores and both were out????)

Health note: According to Dr. Oz, cinnamon slows the passage of food through the stomach, so you feel full longer.

Roasted Cauliflower Couscous

2 heads of cauliflower, broken into small florets

1 shallot, diced

1 1/2 cups Israeli couscous

3 cups chicken stock

1/4 cups dates, chopped

2 tsp cinnamon

2 tablespoons white wine vinegar

2 tsp kosher salt

1 tsp ground black pepper

Heat oven to 425 degrees. Roast cauliflower in oven until brown, 20-30 minutes, stirring every 10 minutes.

Heat 1 tablespoon olive oil in medium size pot. Add shallots and cook while stirring 1-2 minutes. Add Israeli couscous to pot and stir constantly to toast couscous. Add chicken stock and bring to boil. Lower to simmer and cook until all broth is absorbed about 10-15 minutes.

Place couscous into large frying pan. Add chopped dates, cinnamon, salt, pepper and cauliflower, stir to combine.