INGREDIENTS Sauce • 1C dehydrated or sundried tomatoes (not in oil) • 2t olive oil • 1/2t cumin • 1/2t turmeric • 1/2t sea salt • 1/4t cinnamon • 1t liquid sweetener • Juice of half a lemon Vegetables • 1 courgette/zucchini, cut into rounds • 1/2 carrot, cut into rounds • 1/2C sprouted chickpeas • 1T dried cranberries • 2 dates, chopped Cauliflower Couscous • 1 1/2C cauliflower • 1T orange zest • Juice of half an orange • 1t turmeric • 1/2t cumin • 1/2t cinnamon • 1/2t dried parsley • 2t liquid sweetener • 1T dried cranberries • 1T walnuts • Pinch of salt • Pinch of chili flakes (optional if you want it spicy) PREPARATION 1 Combine all the ingredients for the sauce in a food processor. Since I dehydrated the tomatoes just the night before, it still had a bit of moisture left. If you;re using store bought sundried tomatoes however, I would suggest soaking for at least 20 or so minutes before using it. Process everything to a paste. Taste, and add more salt, sweetener, or lemon as you please. 2 Transfer the sauce and the rest of the ingredients to a bowl and stir through until well combined. I would say marinate for at least half an hour or so to let the flavors mingle,although I myself marinated it overnight. Generally a longer marination period infuses the flavours more and intensifies them. 3 After marinating, put the bowl in a dehydrator and dehydrate for around two hours. If you want a warm dish I suggest leaving it on for longer. Alternatively, if you don’t have a dehydrator feel free to use your oven at its lowest temperature setting with the door slightly opened. Cauliflower Coucous 1 Process everything except the cranberries and walnuts in a food processor until well combined. Stir in the cranberries and walnuts. Garnish with a pinch of dried parsley, or even better, a sprig of fresh parsley. 2 Serve along side some warmed Moroccan vegetables and any leafy greens. I used some kale topped with tahini. Enjoy!