Are you trying to focus on healthy eating and cutting carbs? Here is a recipe for you! With summer’s official kickoff and beach season right around the corner, minds have turned to healthier eating. Jen Moore, founder of home meal delivery service Meez Meals, is on a mission to share her healthy eating expertise for making low-carb, vegetable-packed meals that are delicious and flavorful. In this Indian Spiced Cauliflower “Couscous” recipe, Jen shares a few of her go-to tricks for subbing veggies in for carb-rich foods like bread and pasta.
Substitute Cauliflower For Carbs
This Indian spiced cauliflower couscous is a one dish meal with veggies and proteins mixed into one delicious, healthy dinner. The shredded cauliflower florets are similar in texture to couscous and so make a delicious comfort food a healthy choice. I love this dish served with Mango Lassi for more protein and a bit of sweetness.
Indian Cauliflower “Couscous” INGREDIENTS:
pinch of sugar
5 cups cauliflower florets
2 Tbsp butter
1 cup onion, sliced
2 to 3 cloves garlic, minced
1 tsp curry powder
1/4 tsp dried thyme
15 oz can of chickpeas, rinsed and drained
1/4 cup slivered almonds, toasted
1/4 cup raisins
2/3 cup parsley, chopped
pinch of crushed red pepper flakes (optional)
1 tsp olive oil
salt and pepper
How to Make This Spiced Cauliflower Couscous
- Preheat your oven to 400.
- Slice the lemon in half lengthwise, then cut each half into thin half moons. Put the lemon slices, 1 tsp of olive oil, a pinch of salt and a pinch of sugar into a bowl and mix well.
- Once the slices are well coated, place on a baking sheet and bake until brown in places, about 5 to 7 minutes. Let the lemons cool, then slice each half moon into 3 pieces.
- Once the lemon is in the oven, melt the butter in a large skillet over medium heat. Add the onions, garlic, curry powder and thyme then cook until the onions soften, about 5 minutes. Add the chickpeas and cook until they get warm to touch, about 3 minutes.
- While the onions are cooking, pulse the cauliflower in a food processor until it is the consistency of couscous. Add it to the chickpeas and onions and sauté until just tender, about 5 to 10 minutes.
- Mix in the almonds, raisins and parsley. And, if you’d like a little kick, add a pinch of crushed red pepper. Season with salt and pepper and top with the candied lemon.
This Indian Cauliflower couscous can be served by itself or it would be great with some biter melon chips as well.
Printable Cauliflower Couscous Recipe
I hope you enjoy this this Indian Cauliflower “Couscous” recipe which subs veggies for carb-rich foods and results in an exotic, flavorful, healthy meal! What are some of your favorite cauliflower recipes and flavors?