Moroccan Cauliflower “Couscous” Salad - cooking recipe

Ingredients

1 (14 ounce) bag cauliflower, cauliettes (Mann's)
1 tablespoon coconut oil
1 garlic clove, minced
1 teaspoon ground cumin and paprika
ground coriander and salt
ground cinnamon and pepper
1/4 cup water
1/4 cup lemon juice
1 (19 ounce) can chickpeas, drained and rinsed
1 red pepper, chopped
1/3 cup red onion, chopped
1/4 cup orange juice
1/4 cup dried apricot, chopped
1/4 cup toasted almond, slivered
3 tablespoons fresh cilantro, finely chopped and divided
1/3 cup pomegranate seeds
1 tablespoon of fresh mint, finely chopped

Preparation

Heat coconut oil in large skillet set over medium heat; cook Cauliettes, garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliettes start to soften. Stir in water; cook for 3 to 5 minutes or until no liquid remains and Cauliettes are tender. Stir in lemon juice. Remove from heat and let cool completely.
Toss together cooled Cauliettes, chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tbsp cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint.