Roasted Cauliflower, Olive, and Israeli Couscous Salad

I have a confession to make: I have been a food blogger for a couple years now, but until embarrassingly recently I just wasn't that into food blogs. My co-blogger was (and is). But I just gave her a blank stare when she would ask me if I read any number of really popular blogs. It is really only the past couple of months that I have jumped on board, and this may go hand in hand with the purchase of my iPad. Now I'm surfing away in the kitchen, and discovering new (or not so new) and fabulous food blogs making what I want to eat. (Wow, who would have thought? Yes, as I said... embarrassing.) This recipe for delicious warm cauliflower and Israeli couscous, which has become a staple in my kitchen, comes from one of the new-to-me blogs that I have been enjoying.

Oh My Veggies has earned its place on my meager reading list. It is a vegetarian food blog, and I am not vegetarian, but I have always eaten vegetarian more often than not. Kiersten, OMV blogger, is funny and personable, but better yet, her recipes are tasty and accessible - just what I'm after. This recipe uses mostly pantry staples (love that!), so when I grab a head of cauliflower at the market, I know that I can whip this up. The thing that makes this priceless is that my preschooler eats it too. That guarantees a repeat recipe in this household.

I highly recommend bolstering this dish with a little side of harissa (here is our tasty homemade version). It gives the dish a spicy kick-in-the-pants that makes me happy.

Roasted Cauliflower, Olive, and Israeli Couscous Salad

adapted from Oh My Veggies

• 3 tbs olive oil, divided
• 1 medium cauliflower, broken into florets
• 1/2 cup pitted kalamatas, halved
• 1 cup Israeli couscous, uncooked
• 1/4 cup chopped parsley
• 2 tbs lemon juice
• 1 clove garlic, pressed
• salt and pepper, to taste

1. Preheat oven to 400 F.

2. Spread cauliflower over a rimmed baking sheet. Drizzle with 1 tablespoon olive oil (saving 2 remaining tablespoons oil for later) and stir to coat. Sprinkle with some salt. Roast for 30 to 40 minutes, until golden brown.

3. Meanwhile, add Israeli couscous and 1 1/2 cup water to pan and bring to boil. Reduce heat to low and simmer for about 10 minutes, until water is absorbed. Remove from heat. (Check the directions on your Israeli couscous -- they are often different.)

4. Combine couscous, roasted cauliflower, olives, and parsley in a large bowl. In a small bowl, whisk together the remaining 2 tbs olive oil, lemon juice, and pressed garlic. Pour over the salad, and add salt and pepper to taste.