Cauliflower is the new kale.  It's everywhere.  I draw the line at pizza crust. 
You can make cauliflower couscous by cutting a cauliflower into florets and then pulsing in a food processor, or simply chopping the florets pretty fine.   I cheated and bought a bag of pre-cut  cauliflower couscous from Trader Joe's

3 tablespoons olive oil
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
2 cups cauliflower couscous
zest of 1 lemon
1 peach, sliced
1 apricot, sliced
1 Persian cucumber, diced
2 green onions, chopped
small handful of either mint, cilantro or basil, chopped
handful of shelled pistachios
handful of feta (optional)
handful of broccoli or kale sprouts (optional)

Heat a large pan over medium heat.  Add the olive oil, then spices, then cauliflower.  Stir to combine.  Cook for a couple of minutes until cauliflower begins to soften a little.  Remove from the heat and transfer to a large bowl to cool. 

Once the cauliflower has cooled, add the remaining ingredients, stir to combine.  Garnish with feta and sprouts, if desired.

We were going to a dinner party this weekend and I was tasked with bringing a starter.  I jotted down ideas for platters heaping with cheese and vegetables, exciting, complicated salads full of seasonal ingredients.  The possibilities were endless and also overwhelming. 

What I opted to do, instead of trudging to another store was to use what I had.  Using only the items from my fridge, I made a dinner party worthy salad.  Feel free to swap out the lettuces for whatever  greens you have on hand.

1/2 half radicchio
1 endive
a couple of handfuls of arugula
2 smallish zucchini
about 1/2 cup or so of feta
1 few large sprigs of basil
white wine vinegar
olive oil
 salt and pepper
about a handful of almonds

Preheat the oven to 350.  Place the almonds in a frying pan or on a baking sheet and toast until golden brown, about 5-10 minutes.  Set aside to cool, then chop.

Slice the radicchio and endive.  Toss them into a large bowl with the arugula and feta.  Refrigerate until ready to use.

Slice the zucchini longways using a mandoline or vegetable peeler (carefully) then roll each slice up and put in a bowl close together so they hold their shape.

Add a bit of vinegar to a high powered blender, about 2 tablespoons or so, the basil leaves and then some olive oil to taste, about 4-6 tablespoons and blend on high.  Season with salt and pepper, then pour over the zucchini.  Put the zucchini/dressing bowl in the fridge until ready to serve. 

For serving, place the zucchini rolls in the large bowl with the lettuces.  Try to make it look random, but not too messy or too symmetrical.  Drizzle the dressing from the zucchini bowl over the lettuces and serve with the nuts sprinkled on top.