A tangy, healthy approach to a couscous salad

Remove the floret ends of 1 package of Green Giant Sweet Baby Cauliflower to create a light and fluffy mix of tiny florets. Take the remaining stalks and shave them with a peeler or slicer. Warm the olive oil with turmeric and garlic until it simmers. Toss in the florets, parsley, chives, orange juice, and lemon and remove from heat. Season with paprika and salt. Chill until ready to use.

Warm the balsamic, salt, sugar, and bay leaf in a small pot. Place the shaved stems into a container. Pour the hot pickling liquid over the shaved stems and allow them to sit for a couple of hours or overnight.

Mix the goat cheese with cream, olive oil, salt, and lemon juice. Spread the goat cheese onto a plate and drizzle with olive oil. Mix the cauliflower couscous with almonds, cherries, mint, and cilantro, and a few pieces of the pickled stems. Arrange the salad next to the goat cheese.