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This recipe comes to you from Larry Baldwin, a friend of Blue Apron and executive chef at Cata on Manhattan’s Lower East Side. These delicious brochettes are inspired by merguez sausage, a rich, North African specialty full of warm spices like cinnamon, cumin, coriander, fennel and paprika. In the restaurant, Larry grates the cauliflower on a box grater to achieve a fine, couscous-like texture. While we love cooking at home, Cata is one of our favorite spots for a night out.