Heat a cast iron or heavy skillet over medium-low heat. Add the cashews and toast them until lightly golden - about 5 to 6 minutes. Stir frequently and keep an eye, they will burn quickly! Remove and set aside.
Break the cauliflower into florets and, in batches, transfer the cauliflower to the food processor. Do not blend - only pulse until the pieces resemble rice or couscous, removing contents between batches. Be careful not to over-process.
In a large sauté pan, heat three tablespoons of coconut oil over medium heat. Add the cauliflower and ginger to the pan and cook for about 7 minutes, stirring frequently.
Remove the cauliflower and ginger from the heat and let cool. Add the cashews, currants/ raisins, parsley, curry powder, lemon zest and juice, and season with salt and pepper. Drizzle with olive oil and gently mix.
Let the cauliflower couscous sit for a bit so the flavors meld. Enjoy at room temperature.
A simple twist on the classic grain-based dish, this cauliflower version doesn’t disappoint. Cauliflower is a powerful food - it supports the body’s detox system and is anti-inflammatory.Make ahead tip: This lasts well in the fridge for 3-4 days.