For that, I cut some thin baguette slices, brushed them with olive oil, sprinkled them with garlic salt & pepper, and baked them about 10 minutes in a 350 degree oven. I sliced tomatoes and fresh mozzarella into little rounds and set them & the crostini out with my basil plant, a bottle of olive oil, & a wee dish of Maldon salt. I also set out a dish of assorted olives and marinated garlic cloves.
Roasted Cauliflower Salad with Couscous & Yogurt Sauce
1 can garbanzos, rinsed & drained 10 oz. box couscous
1/4 c. pine nuts 1/4 c. finely-chopped dill
1 c. Greek yogurt (I used nonfat)* 1/4 c. finely-chopped chives
2 finely chopped cloves garlic 1 head cauliflower, cut into florets & roasted**
1 tsp. cumin 1 c. chopped parsley
Juice of 1 1/2 lemons Salt & pepper
14 oz. can vegetable or chicken broth 4 pitas, warmed
3 tbsp. olive oil
Preheat oven to 425 degrees. Roast garbanzos & pine nuts about 5 minutes on a rimmed baking sheet. Mix yogurt, garlic, & cumin together. Add 1/3 of the lemon juice. Bring the broth to a boil with 1 tbsp. of the olive oil. Remove from heat & add couscous, dill, and chives. Cover and let stand 5 minutes. Mix garbanzos, pine nuts, cauliflower, & parsley. Dress with the rest of the lemon juice & olive oil. Season with salt & pepper. Fluff couscous with a fork. Serve with salad, yogurt, & warmed pitas. The original recipe says to serve the salad over the couscous with the yogurt on the side. Do that, if you like, but I found I like my salad and couscous separate, with the yogurt sauce spooned over the couscous. Serves 4.
*Jeannene and I really love Greek Gods brand Greek yogurt above any other. Fage is also good & we used that until we were attending a retreat about a year and a half ago and were served Greek Gods Honey Vanilla yogurt at breakfast, with fruit & granola. We went home, searched it out, and have used it as our go-to yogurt ever since.
**To roast cauliflower, wash it & cut it into florets (or buy them pre-cut, but they won't be as fresh). Drizzle with olive oil and bake on a rimmed sheet for about 20 minutes at 450 degrees. This is best done in a very clean oven. If you want to use it as a side all by itself, you might squirt it with a lemon and sprinkle on some salt & pepper before roasting. It's one of my favorite things to eat!
Oh, by the way, I think some golden raisins tossed in there at the end would really be good in this salad, too. I plan to try that next time.