Israeli Couscous with Roasted Cauliflower & Calabrian Chilies

Ingredients (Serves 4):
- 1/2 head cauliflower florets
- 1/2 teaspoon garlic powder
- 1 1/3 cups Israeli couscous
- 1 tablespoon olive oil, plus more for drizzling
- 1 3/4 cups boiling water
- 6 Calabrian chilies, roughly chopped (or more/less)
- 1 tablespoon Calabrian chili oil (or more/less)
- 1/4 cup flat leaf parsley, roughly chopped and lightly packed
- 1 lemon

Instructions:
1. Preheat oven to 425 degrees. Lay cauliflower florets out on a baking sheet, drizzle with a bit of olive oil and sprinkle with garlic powder, salt and pepper. Roast cauliflower in the oven for about 15 minuets.

2. Saute couscous with 1 tablespoon olive oil over medium heat until it's lightly browned (about 5 minutes). Slowly add the boiling water and bring to a boil. Reduce heat to medium low and cover. Simmer for 12 minutes or until liquid is absorbed.

3. In a large bowl, stir together cauliflower, couscous, chili peppers, chili oil, parsley and the juice of half the lemon. Divide into bowls and squeeze remaining lemon juice on top.