When I think of the best food from British Columbia, I think of big bright pink wild salmon. It's not that I don't love all salmon, it's just that salmon caught off the coast of BC or Alaska is quite frankly the best.
So when Valerie from A Canadian Foodie challenged everyone who volunteered in The Canadian Food Experience Project to write about a Canadian regional food this month, I had no other choice than to choose salmon. I decided to pair my salmon with a fun cauliflower cous cous recipe because while cauliflower is sold and eaten year round, it's best in the winter.
So if you have a food processor and are eager to pulse a head of cauliflower into couscous, read on for my easy recipe - inspired by cold Canadian winter dreams of heading to Morocco.