Ingredients

• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 2 dried rose buds
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground paprika
• 1 head cauliflower, broken into florets
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 tablespoons chopped cilantro leaves
• 2 teaspoons extra-virgin olive oil

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Instructions

1. Preheat a large skillet over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.
2. Transfer cumin seeds and coriander seeds to a mortar; crush with a pestle. Add rose buds and crush to a powder. Mix in red pepper flakes and paprika with a spoon.
3. Place cauliflower in a food processor; pulse into grains the size of rice.
4. Heat 1 tablespoon oil in the skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Stir in riced cauliflower until warmed through, about 3 minutes. Sprinkle cumin mixture evenly over cauliflower and stir to distribute evenly. Remove from heat and cover; let "couscous" steam for 5 minutes.
5. Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.