Roasted Cauliflower with Couscous & Almonds

When I saw this recipe posted on Serious Eats I knew I was going to try it. When I saw the plump, firm, creamy white heads of cauliflower, with fresh-looking leaves still attached, on sale, in the produce department, I knew the time had come.

Originally Mark Bittman's recipe, it was adapted by Blake Royer, as he posted it on S.E., then further once I got my hands on it. As this was to be our main dish, I browned my cauliflower in butter rather than olive oil, for extra richness. I also added cayenne pepper to bring up the heat level, helping to brace ourselves against the frigid weather we are having. The entire time I was making this, I was debating on adding sliced olives. In the end, I served olives on the side, which added some "meatiness" to the meal, and was the better decision. Olives throughout would have overpowered the delicacy of the dish.

Seared Cauliflower with Couscous & Almonds
1/2 cup whole almonds, toasted, chopped
3 Tbsp. butter
1 large shallot, sliced
1 medium head cauliflower, half broken into florets, the remainder chopped
1 cup couscous
2 tsp. smoked paprika
1/2 tsp. cayenne pepper
Salt and pepper, to taste
1 1/2 cups vegetable stock
Parmesan cheese for serving

Melt butter in a large skillet, over medium heat. Add shallots and cook until beginning to soften. Add cauliflower and salt and pepper to taste. Cook for a few minutes until it is browing and beginning to soften. Stir in the couscous until it is beginning to get toasted and is well coated with butter. Add the paprika, cayenne, and vegetable stock. Bring to a boil, then cover and reduce heat to low, and cook for 5 minutes until all liquid is absorbed. Add the almonds and fluff with a fork. Serve with parmesan cheese.