Over a medium heat, melt the coconut oil in a wide, deep lidded pan (like a saute pan) and the half the salt and pepper, the lemon zest, a tablespoon of lemon juice and 2 tablespoons of the broth.
Add the cauliflower and turn to coat evenly. Cover and let steam over a medium heat, for 2-3 mins. Gently turn the ‘couscous’ (if the pan is dry, add more stock/broth as necessary it doesn’t catch). Steam for another 2-3 mins, or until the cauliflower is tender, but still has a firmish ‘bite’
Set aside to cool down.
For the tabbouleh:
In a clean, dry saute pan over a medium heat, toast the almonds until lightly browned – don’t over brown or they’ll be bitter – and set aside.
When the cauliflower has cooled, mix the garlic with the remaining olive oil, stir in the rest of the ingredients and the almonds and season to taste.
Add in chopped dried fruits; cooked diced meats; fish/salmon/prawns; or tinned tuna or salmon, flaked in at the end.