TIP: If the couscous comes out a little dark, add 2 teaspoons of sherry to brighten it up.
1/2 cup dried cranberries
1 cup boiling water
8 cups cauliflower florets (about 3 3/4 pounds, from 2 medium heads)
3 tablespoons salted butter
1/4 cup thinly sliced shallot (about 1 small)
3 garlic cloves, minced
3 cups finely chopped stemmed kale leaves (about one 5-ounce bunch)
1/2 cup chopped almonds
1 1/2 teaspoons kosher salt
2 teaspoons sherry vinegar
1/2 cup chopped green onions
In a small heatproof bowl, combine the cranberries and boiling water. Let stand until the fruit is softened, about 10 minutes. Drain and set aside.
Meanwhile, working in batches of about 2 cups of florets, process the cauliflower in a food processor until very finely chopped (about the size of couscous), about 10 seconds. Process any large remaining pieces with the next batch. Pour into a bowl and repeat with all the cauliflower.
In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the shallot and garlic and cook, stirring frequently, until slightly softened, about 1 1/2 minutes. Stir in the cauliflower and spread it into a single layer. Cook undisturbed for 5 minutes, until the bottom is slightly browned. Stir, then cook, stirring occasionally, until the cauliflower is tender, about 2 minutes.
Stir in the drained cranberries, kale, 1/4 cup of the almonds, and the salt. Cover and cook until the kale is slightly tender and bright green, about 2 minutes. Add the vinegar and stir to combine. Transfer the mixture to a large bowl, cover, and keep warm.
To the skillet, add the green onions, remaining 1 tablespoon butter, and remaining 1/4 cup almonds and cook, stirring occasionally, until the butter is melted, about 1 minute.
Serve the couscous warm, topped with the green onion/almond mixture.