adapted from Simply Recipes
1/2 cup whole almonds (or chopped almonds)
3 Tbsp olive oil
1 large shallot or small red onion, minced
1 small head cauliflower, or 1/2 a normal one
1 cup couscous
2 tsp smoked paprika
1 1/2 cups vegetable stock (or chicken stock)
1/2 cup chopped parsley
Freshly sliced or grated Manchego (or other hard cheese, like Romano)
Salt and pepper to taste
1. Toast the almonds in a deep skillet over medium-high heat for a couple minutes, just until toasted and fragrant. Remove the almonds from the pan, set aside. In the meantime, chop half the cauliflower and break up the other half into bite-size florets.
2. Return the pan to the heat, add the olive oil and cook the shallot until soft and beginning to color, about 2 minutes. Turn the heat to high and add the cauliflower. Season with salt and pepper. Cook the cauliflower until it begins to soften and color, 5 to 10 minutes. Stir in the couscous and cook another 3-5 minutes, allowing the grains to be well coated and a bit toasted.
3. Add the smoked paprika, followed by the vegetable stock. Bring to a boil. Once boiling, turn to low heat, cover and cook undisturbed for 5 minutes. Chop the almonds and add them to the pan along with the parsley and fluff with a fork.
4. Garnish with grated or shaved Manchego and serve. Feel free to drizzle with olive oil.