3 cups couscous
2 heads Graffiti Cauliflower
3 onions
5-6 carrots, diced
2 bunches green onion
2 bunches chopped chives
pinenuts for garnish
salt and pepper, to taste

Opal Basil Sauce:
2 bunches Opal Basil
1/4 cup grated Parmesan
1/4 cup toasted pine nuts
1/4 cup white wine vinegar
1 cup olive oil
1 TB. salt

To create the Opal Basil Sauce, blend all the ingredients in a food processor.

Place couscous in a bowl and bring 3 cups of water to a boil. Pour over couscous. Cover bowl tightly with plastic wrap.  Let stand five minutes and fluff with a fork.

To steam the cauliflower, place in a microwave safe bowl wtih 3 TB. of water in the bottom. Cover tightly with plastic wrap. Puncture the wrap 5 times with the tip of a sharp knife. Cook on high for 3 minutes.

Caramelize onions in a skillet with 1 TB. olive oil over low heat until golden brown, approximately 12 minutes. Remove onions. Sauté diced carrots in the skillet with 1 TB. olive oil for 4-5 minutes until tender. Chop the green onions and chives. Toss cauliflower, carrots, onions, chive and sauce with the couscous. Add salt and pepper to taste. Garnish with pinenuts.