Preparation

• Rice the cauliflower by pulsing in a food processor about 20 times to get 2 cups.
• Melt the butter in a medium saucepan over medium heat. Add the onion and garlic, and season lightly with salt. Cook, stirring occasionally, until softened, about 5 minutes. Add the broth and 1 tsp. salt, and bring to a boil. Add the cauliflower and bring back to a simmer. Add the couscous, then stir to combine. Remove from the heat, cover with a tight-fitting lid, and let sit undisturbed until the liquid is absorbed and the couscous is tender, about 5 minutes.
• Fluff with a fork and gently stir in the parsley and lemon zest. Season to taste with salt.