In a food processor, grind the cauliflower, about a third at a time, until it is the size of large couscous grains (1 cauliflower should give between 1.25 and 1.5 litres / 5 to 6 cups of "couscous"). Set aside.
In a large non-stick skillet over medium heat, soften the celery, onion, and garlic with the spices in the butter, about 5 minutes. Season with salt and pepper. Add the apple, broth, almonds and apricots. Bring to a boil. Add the cauliflower, cover and simmer for 4 to 5 minutes or until the cauliflower is al dente. Add the lemon juice. Adjust the seasoning.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.