This is a great, easy, light meal and serves about two, generously.
Pre-heat oven to 425F.
1 head of cauliflower, cut into small florets/chunks
juice from 1 lemon
2 tbsp oil
2 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
2 tbsp fresh thyme
salt and pepper
Toss together well, till the cauli is well coated. Spread out into a single layer on a heavy, foiled-lined cookie sheet and bake for about 30 mins, or until tender.
Bring to the boil, in a small pot
1.25 c of water
1 tsp fake chicken stock
1 c pearl couscous
Bring back to the boil, covered, then reduce heat to a simmer and cook about 10 mins until all the liquid is absorbed.
Toss everything together and serve with some Gardein Chicken Tenders.