Indian Chickpea Cauliflower “Couscous”


After reading Grain Brain, we’ve been trying to eat as grain-free as possible. While I know that low carb, high healthy-fat + protein works best for my body, it’s hard to go full-on Paleo being a veg-aquarian.

Leaving most of the carbs out of your meal can sure leave you hungry. Luckily eating more healthy fats like coconut oil, olive oil, and avocados helps to keep you satiated. While we are eating more fish these days, we are definitely not ditching all legumes from our diet — since they are fairly low-carb and have great fiber and other nutrients as well.

Kirk says this is one of the best dishes we’ve had in a long time…and it’s a snap to make. Even if you’re not normally a cauliflower fan, you might just love this dish! As an added bonus, the yummy spices in this dish are all great immune boosters, to help you get ready for cold and flu season.

Indian Chickpea Cauliflower “Couscous”

Experimenting with the Grain Brain recipe for Cauliflower “Couscous”, I added chickpeas and spiced it up with more Indian flavors. This Indian Chickpea Cauliflower “Couscous” recipe is a fantastic substitute for a “grain” side dish. The grated cauliflower has the consistency of couscous when cooked.

1 head cauliflower
2 TBSP coconut oil
2 cloves garlic, finely chopped
¼ cup pine nuts, toasted
½ cup fresh parsley, chopped
1 15oz can chickpeas (garbanzo beans), drained
1 TBSP turmeric
2 TBSP fresh ginger, grated
1 tsp cumin
1 tsp cardamom
1 tsp cinnamon

Fresh cherry tomatoes (for top)
1 avocado, cubed (for top)

In a food processor or Vitamix, process the cauliflower florets until they resemble small grains. Alternatively grate the cauliflower with a large-hole grater, until the entire head of florets is grated down and you’re left with the stalk. (Save the stalk to add to a veggie soup or stew later.)

Heat the coconut oil in a large skillet over medium heat. Sauté the cauliflower, garlic, pine nuts and parsley, stirring frequently until the cauliflower begins to brown.

Add in turmeric, grated ginger, cumin, cardamom, and cinnamon, stirring to thoroughly mix in spices. Add chickpeas and stir to combine.

Top with fresh cherry tomatoes and avocado cubes for a complete meal.

Serves: 4-6

Recipe derived from Grain Brain, by Dr. David Perlmutter.

Please leave a comment to let me know how you liked it, or what modifications you made to yours…

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