Have you heard of cauliflower couscous? If you are like me and enjoy serving a grain side to grilled meats, or as a salad staple, then check out this riff on wheat couscous. The secret to this gluten-free side dish is the cauliflower -- not as an addition to a salad of wheat (semolina) couscous, but as a replacement. That's right -- it's all cauliflower, finely chopped to the size of couscous or rice grains. You can use it just like the wheat version, in salads or as a room temperature (or warm) side dish.

The cauliflower holds its texture beautifully, either raw or, in this case, lightly sauteed, providing a mild, nutty flavor and firm bite. It's tossed with lemon, chiles and fresh herbs for a delicious side dish that will likely amaze your dinner guests and leave them pleasantly surprised.

Warm Cauliflower Couscous With Lemon and Chiles

Prep time: 20 minutes

Total time: 20 minutes

Yield: 4 to 6 servings as a side dish

1 small head cauliflower, about 1 1/4 pounds

2 tablespoons olive oil

1 teaspoon salt

1 garlic clove, minced

1/2 teaspoon sweet paprika

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

3 thin scallions, white and green parts thinly sliced

1 jalapeno pepper, stemmed and seeded, finely chopped

1 sweet "Jimmy Nardello" pepper, seeded and thinly sliced

1/2 cup parsley leaves, chopped

1/2 cup cilantro leaves, chopped

1 teaspoon finely grated lemon zest

1/4 teaspoon freshly ground black pepper

Remove the leaves and core of the cauliflower. Coarsely chop the florets and place in the bowl of a food processor. Pulse until the florets are finely chopped and about the size of rice grains or couscous, 10 to 12 times.

Heat the oil in a skillet over medium. Add the cauliflower and salt and saute until the cauliflower begins to soften, 2 to 3 minutes. Add the garlic, paprika, cumin and red pepper flakes. Continue to cook until the cauliflower is tender but not mushy, 3 to 4 minutes.

Remove from heat and stir in the remaining ingredients. Taste for seasoning. Serve warm or at room temperature.

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When it's too hot to cook, try serving a big summery salad for your main meal. Not just a simple garden salad, but a satisfying bowl layered with crisp veggies, grains or legumes, and fresh herbs. The combination is fresh, filling and light -- guaranteed to hit the spot on a warm day.

This salad bowl includes the classic summer veggie trio of sweet corn, tomato and avocado -- tumbled together with protein-rich quinoa and mounded over a bed of kale. As always, you can tweak the ingredients to your taste. Feel free to substitute another grain for the quinoa, such as wild rice or bulgur. As for the kale, a quick rub of the hardy leaves with oil and salt helps to soften them and coax out their flavor. Alternatively, choose another more tender green, such as arugula or spinach, and skip the rubbing step.

Tomato, Corn and Quinoa Bowl With Kale and Avocado

Prep time: 15 minutes

Total time: 15 minutes

Yield: 4 servings

Dressing:

2 tablespoons fresh lime juice

1 tablespoon balsamic vinegar

1 small garlic clove

1 teaspoon Dijon mustard

1 teaspoon honey

1/4 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper

Dash of hot sauce, such as Tabasco

1/2 cup extra-virgin olive oil

Salad:

1 small bunch Tuscan/lacinato kale, ribs removed, torn into bite-size pieces

Extra-virgin olive oil to soften kale

Salt to taste

3 scallions, white and green parts thinly sliced

2 ears of corn, husked, kernels cut from the cobs

1 red bell pepper, seeded and diced

1 poblano pepper, seeded and diced

1 cup cherry or grape tomatoes, halved

1/2 cup tricolor or red quinoa, cooked and cooled

1 small handful Italian parsley leaves, chopped, about 1/2 cup

1 small handful cilantro leaves, chopped, about 1/2 cup

1 ripe but firm avocado, cut into 1/2-inch pieces

Whisk the lime juice, vinegar, garlic, mustard, honey, salt, black pepper and Tabasco in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.

Place the kale in a large bowl. Drizzle 1 to 2 teaspoons oil over the leaves and season with a generous pinch of salt. Rub the leaves until thoroughly coated (this will help to soften them).

Combine the scallions, corn, peppers, tomatoes, quinoa, parsley and cilantro in a separate bowl. Pour about 1/4 cup of the dressing over the salad and gently stir to combine. Mound the salad over the kale. (Or divide between individual serving bowls.) Top with the avocado and drizzle with additional dressing to taste. Serve immediately.

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Grilled ribs are the perfect way to kick off summer and, more important, celebrate Father's Day. There are many ways to grill ribs, but my favorite method is to generously rub them with a dry spice, and then simply grill them low and slow until the meat is tender with a crispy crust. I may baste them with a sauce in the final moments of grilling for a shiny shellac, but I usually leave them as they are. The succulent meat provides enough moistness without softening the crispy coating. For sauce aficionados, I'll pass a bowl at the table for brushing and dipping.

When ribs are prepared this simply, the key to flavor perfection lies in the rub. A good rib rub should have a robust balance of sweet, salt and heat that will coat and permeate the meat as it slowly cooks. While the amount of heat (cayenne) may be adjusted to your taste, there should be a generous amount of salt, sugar and flavorful spices, such as cumin, chili powder and paprika.

This method is also ridiculously easy. All you need is time for the slow cooking. Start cooking the ribs early in the afternoon; place them over indirect low heat on the grill or pop them into the oven and forget about them for 3 hours. Thirty minutes before serving, finish the ribs on the grill, cooking them over direct heat just long enough for them to caramelize and crisp.

Dry Spice-Rubbed Baby Back Pork Ribs

Prep time: 15 minutes

Total time: 3 1/2 hours

Yield: 6 servings

For the rub:

1/4 cup sugar

1/4 cup light brown sugar

3 tablespoons salt

2 tablespoons freshly ground black pepper

2 tablespoons sweet paprika

2 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon cayenne (or to taste)

3 racks baby back pork ribs

Prepare the grill for indirect cooking over low heat (or preheat the oven to 200 degrees).

Combine all the dry rub ingredients together in a bowl and mix well.

Pat the ribs dry with a paper towel. Arrange in one layer on rimmed baking sheets. Rub the spices all over the ribs on both sides, coating well.

Transfer to the grill; grill over indirect low heat, with the lid closed, for 3 hours, turning once or twice. (If cooking in the oven, transfer the ribs to the oven and cook for 3 hours, turning once or twice.)

To finish the ribs, grill the ribs over direct medium heat, with the lid closed, until the meat darkens and crisps, about 10 minutes, turning as needed. (If using a sauce: Baste the ribs with your favorite sauce a few minutes before removing them from the grill. Serve with additional sauce on the side.)

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