Organic Cauliflower and Red Chard Grain Free "Couscous" with Roasted Garbanzos, Chili Avocados, Micro Greens, Herbs, and Lime Vinaigrette

At Healthibella, we love fresh produce! I'm always trying to introduce healthier options for clients who want to or need to reduce or eliminate wheat or grains, including rice, altogether. The most amazing alternative for the taste and texture of couscous (traditionally made with wheat) or rice is to chop cauliflower into small bits. Cauliflower has had a huge renaissance in the foodie world and has finally come into its own. No more smelly, mushy, overcooked 'white' broccoli. The grown up cauliflower is sophisticated enough for even James Beard devotees. At Healthibella, while we love a gourmet flair, it's never at the expense of the fresh ingredients. I don't like to overdo anything in the kitchen. Preparing food has to have a flow and I still prefer to taste the goodness of the food itself and leave the magic of whipping food into foam for those amazing chefs.

We made this grain free cauliflower 'couscous' at the March Healthibella Farm To Table Cooking Course at Bio Granja La Real, where I keep my edible garden and create a seasonal garden pop-up kitchen where we get to chat, cook, and eat together!

I know it looks like a long list of ingredients and instructions, but it's actually fairly simple. Most of the dry ingredients you will have if you've stocked your kitchen with the Healthibella shopping list, which you can download on this page. Then it's just a matter of buying the fresh ingredients, most of which can be found easily in your local market, except perhaps the micro greens and edible flowers (they add power nutrients and beauty, but can be omitted). It's a perfect plant-rich-one-dish meal or a wonderful side dish which you can make anytime of the year!

We had great fun preparing and eating this and other delicious, healthy recipes at the cooking lunch. I hope you and your kitchen buddies will too! You can check out the Healthibella event photos from March and from April online. And, I will be doing another cooking lunch in September and October, so please sign up for the newsletter to stay informed! I would love to cook and eat together with you!

To your health and happiness!

xx, Juli

Organic Cauliflower and Red Chard Grain Free "Couscous" with Roasted Garbanzos, Chili Avocados, Micro Greens, Herbs, and Lime Vinaigrette (serves 4 as a side)

Cauliflower & Red Chard Couscous

  • 1 large cauliflower, florets only 
  • 1 - 2 cups red chard, minced (or substitute any variety chard or kale) 
  • a drizzle of extra virgin olive oil

Pan Roasted Garbanzos

  • 2 cups cooked garbanzo beans, dried (if using from a jar, rinse first then dry) 
  • 1 tablespoon of extra virgin olive oil 
  • juice and zest of 1 juicy lime 
  • 2 teaspoons of pure maple syrup 
  • sea or Himalayan salt 
  • freshly ground black pepper 
  • 2 tablespoons of extra virgin coconut oil

Chili Avocado

  • 2 ripe avocados, peeled and cut into chunks
  • 1 tablespoon extra virgin olive oil
  • pinch of crushed chili flakes

Lime Vinaigrette

  • 3 tablespoons extra virgin olive oil 
  • juice and zest of 1 juicy lime
  • 1/2 tablespoon of pure maple syrup
  • sea or Himalayan salt 
  • freshly ground black pepper
  • 1 teaspoon dijon (optional)

Salad Additions

  • 4 - 5 radishes, thinly sliced with a mandolin 
  • 1 cup of flat parsley leaves, minced 
  • 3 sprigs of fresh mint leaves, coarsely chopped 
  • several basil leaves, some coarsely chopped 
  • combination of micro greens, sunflower and pea shoots

Making the Cauliflower & Red Chard Couscous

  1. Add a handful of cauliflower florets in a food processor and pulse until you have small, couscous-like pieces of cauliflower.
  2. Transfer the cauliflower couscous to a large salad bowl.
  3. Repeat with remaining cauliflower.
  4. Heat a little olive oil in a large sauté pan.
  5. Add the cauliflower couscous and red chard and sauté until tender, about 2 minutes, but not over cooked.

Making the Pan Roasted Garbanzos

  1. Place the garbanzos in a large bowl.
  2. Toss them with the olive oil, maple syrup, lime zest, lime juice, sea salt, and freshly ground black pepper.
  3. In a large sauté pan, heat the coconut oil on medium heat.
  4. Add the garbanzos to the pan and cook until they are golden and crispy. (Or roast in an oven on 180 C for about 20 min.)
  5. Set aside.

Making the Chili Avocado

  1. Whisk together the olive oil and crushed chili flakes.
  2. Lightly coat the diced avocado.
  3. Set aside.

Making the Lime Vinaigrette

  1. Whisk together all of the ingredients until well blended.
  2. Pour over the cauliflower rice and toss until well coated.
  3. Add the radishes, parsley, mint, and basil and toss together.
  4. Gently fold in the pan roasted garbanzos.
  5. Carefully add the diced chili avocado and season with sea salt and freshly ground pepper as desired.
  6. Garnish with micro greens, pea or sunflower shoots, herbs, and edible flowers as desired.