Cauliflower pistachio couscous

Directions

• Rinse the cauliflower thoroughly under cold water. Pat dry with a clean towel. Remove the leaves and cut the cauliflower into florets.
• Pulse the florets in a food processor until they reach a couscous-like texture. Be careful not to overprocess.
• In a large bowl, combine the riced cauliflower with crushed pistachios, goji berries, chopped parsley, red chile flakes, green onion, and chickpeas.
• Drizzle with champagne vinegar and a dash of salt. Toss well to combine.
• Sprinkle with chopped cilantro or additional parsley. Serve as a side dish or light meal.