Ingredients

• 1/2 cup unsweetened shredded coconut
• 1 large head cauliflower (about 2 pounds), separated into 1-inch florets
• 1 teaspoon finely minced ginger
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/3 cup raisins
• 1/4 cup cilantro leaves (not packed)

Instructions

1. Spread the coconut out in an 8-inch square baking dish and microwave on high in 1-minute intervals, tossing in between, until the coconut is light golden brown, 6 to 8 minutes. Transfer the coconut to a small bowl and reserve. Wipe out the baking dish.
2. Trim the cauliflower florets, cutting away as much stem as possible and discarding. In 2 batches, break up the florets into a food processor and pulse until the mixture resembles grains of couscous, until you have about 4 cups total. Put the cauliflower grains into the baking dish along with the ginger, coriander, cumin, turmeric, 1 tablespoon olive oil, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. Stir well, making sure that the cauliflower is coated in the spices. Cover the bowl tightly with plastic wrap and microwave on high for 3 minutes. Peel back the plastic wrap, being careful not to burn yourself with the steam, and check if the cauliflower is crisp-tender. If not, stir, cover again and cook for an additional 1 to 2 minutes.
3. Once the cauliflower couscous is cooked, fold in the raisins, the remaining tablespoon olive oil and half of the coconut. Transfer the mixture to a serving bowl and garnish with the cilantro and the remaining coconut. Serve immediately or at room temperature.