Herb Poached Shrimp With Cauliflower Couscous And Brown Butter

Ingredients

• 6 ounces daikon radish, peeled and cut into 1/2-inch dice (2 cups)
• 1/2 cup unseasoned rice vinegar
• 1/4 cup sugar
• 1/2 tablespoon Madras curry powder
• Salt
• 1/2 teaspoon coriander seeds
• 1 small star anise pod
• 1/2 cinnamon stick
• 1/2 teaspoon black peppercorns
• 2 cups extra-virgin olive oil (preferably Spanish)
• 12 thyme sprigs, tied with string
• 2 bay leaves
• 1 head of garlic, cut in half horizontally
• Freshly ground pepper
• 24 large shrimp (about 1 pound), shelled and deveined
• 1 large head of cauliflower (about 3 pounds)
• 1 apricot, finely diced
• 2 tablespoons finely chopped basil
• 2 tablespoons coarsely chopped toasted pistachios
• 2 small plum tomatoes—peeled, seeded and finely diced
• 1 stick plus 2 tablespoons unsalted butter
• 1/3 cup snipped chives

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