If you ask a random person, they will most likely tell you that they don’t like to eat cauliflower. In fact, they might even hate it! Unfortunately, cauliflower is one of the least beloved vegetables–but it shouldn’t be! I’m here to show you just how amazing and delicious it really is and how effortless it is to prepare. You shouldn’t resort to just steaming all of your vegetables and eating them as is. Instead, use spices and sauces to help transform bland vegetables into your favorite meals!
With this recipe, you’ll make four servings and take about 45 minutes total. This meal is 380 calories per serving and contains 57 grams of carbohydrates, 13 grams of protein, and 11 grams of fat. You can easily get more than enough protein in your diet without having to eat meat products!
Putting the cauliflower and chickpeas back in the oven to broil in the sauce is the key to creating a lovely glaze. It helps everything stick together and create a nice crunch to it. Try pairing it with wild rice or brown rice for a healthier alternative to white rice. Your nutritional value will vary based on the type of rice you choose to use for this dish.
If you tried out this recipe already, let us know how it went and whether you enjoyed it in the comments! We love hearing back from our community of home chefs and seeing pictures of your creations online. Tag me @jennyleeisme whenever you post your attempt so I can follow along on your health and diet journey! Remember to pin my recipe and share it with your friends and family so you can all learn to love eating cauliflower!
SPICY CAULIFLOWER & CHICKPEA RICE BOWL
- 1 medium cauliflower broken into florets
- 14 oz can chickpeas (400g) drained
- 1 tbsp olive oil
- 3 cups rice cooked
For the sauce
- 2 tbsp sriracha
- 2 tbsp tamari
- 1 tbsp maple syrup
- 2 tsp apple cider vinegar
- 2 tsp fresh ginger minced
- 2 cloves garlic minced
- 1 tsp sesame oil
- 2 green onions chopped
- ¼ cup peanuts (30g) chopped
- Preheat oven to 230°C(450°F)and prepare a baking dish or tray.
- Break the cauliflower into bite-size florets and place them on the tray along with drained chickpeas. Drizzle with olive oil and season to taste with sea salt and pepper—bake in the oven for 20 minutes.
- In the meantime, prepare the sauce by mixing all the sauce ingredients in a small bowl.
- Once cauliflower and chickpeas are roasted, remove from oven and mix with the earlier prepared sauce.
- Increase the oven temperature to broil, return the tray into the oven and cook for about another 5 minutes.
- Remove from the oven divide between bowls and serve with a portion of rice.