Broccoflower Couscous Recipe

Directions:

1. Combine the broccoflower, grapes, carrot parsley, tarragon, cilantro, lavender, coriander, olive oil, champagne vinegar, and orange juice in a bowl and stir to mix.
2. Season to taste with salt and pepper.
3. Place a shallow ring mold 5 inches in diameter in the center of each plate.
4. Fill it to a depth of 1/2 inch with the couscous, and then gently press on the coucous with the back of a spoon.
5. Remove the ring mold.
6. Make Indian Spice Mix (yields 1 cup) by combining cinnamon, cardamom, coriander and cumin. Store remaining spice mix in a jar, cover tightly, and store at room temperature for up to 1 month.
7. Make Curry Oil by combining 2 tbls Indian Spice Mix, 1 clove garlic, 1/2 tsp turmeric, 1/8 tsp cayenne pepper, 6 grains smoked salt, 1/4 tsp Celtic sea salt, 1 cup olive oil in a blender. (yields 1 cup)
8. Process in blender for 2 - 3 minutes, or until the outside container is warm.
9. Pour into a glass jar or bowl, cover, and let stand overnight.
10. The next day, strain through a coffee filter (do not press on the contents of the filter) into a container with a tight-fitting lid. Use immediately or store in the refrigerator for up to 2 weeks.
11. Drizzle 1 tsp of the Curry Oil and 1 tsp of balsamic vinegar around the plate.
12. Sprinkle with chervil, tarragon, and parsley leaves.
13. Pair this salad with Gewuztraminer wine such as Trimbach or Lorentz from Alsace or a Gewurztraminer from Edmeades in California's Anderson Valley is preferable.
14. This recipe is from Charlie Trotter's 'Raw' cookbook.