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.

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.