Curried Cauliflower Cousous with Chickpeas and Chard

Curried Cauliflower Cousous with Chickpeas and Chard

This vegetarian main dish comes together quickly once you chop the greens and cauliflower, and I think leftovers are even better the second day. While you could certainly grate the cauliflower on a box grater if you’d like, I prefer to process it in the food processor. Many markets now sell bags of “pre-riced” cauliflower, so if you go this route, you’ll want to make sure you have about 4 – 4 1/2 cups.


1 medium head cauliflower
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, finely chopped (1 cup/120g)
4 cloves garlic, finely chopped
1-inch piece ginger, peeled and finely minced
1 15-ounce can chickpeas
1/3 cup (45g) golden raisins
2 teaspoons ground curry powder
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon kosher salt, plus more to season
1 cup vegetables stock
2 cups (100g) finely chopped Swiss chard (or spinach or kale)
1/3 cup (10g) finely chopped parsley, plus more for serving
3 green onions, chopped (about 3 tablespoons)
Freshly-ground black pepper, to season
1/4 cup (60ml) Greek yogurt (or sour cream), for serving (optional)
3 tablespoons toasted cashews or sliced almonds, for serving (optional)


Cut the cauliflower into large florets, and discard the inner core. Working in two batches, pulse the cauliflower until finely chopped in a food processor – be careful not to over-process or it’ll turn to mush. You will be left with about 4 cups (460g) of cauliflower “rice.”

In a large skillet, heat the olive oil over medium high heat. Add the onion and cook until fragrant, about 2-3 minutes. Add the garlic and ginger and cook for an additional 2 minutes. Add the cauliflower rice, chickpeas, raisins, curry powder, cumin, coriander and salt and stir well. Add the stock and cook for 7-8 minutes, or until the cauliflower is tender.

Fold in the chard, parsley and green onions. Taste and season with additional salt and pepper as desired. Serve in your favorite bowls, topped with a dollop of yogurt, pinch of parsley and toasted almonds or cashews.