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Spicy cauliflower and rice bowl
I wanted to find a new recipe for cauliflower. For those of you who know me, I love spicy foods. I wanted to find something that was packed with protein to help me feel full longer. The result is this spicy cauliflower and chickpea rice bowl.
Why are chickpeas so good for you?
I love the texture and flavor the chickpeas give to this dish. I don't usually care for chickpeas which is why you don't see too many recipes using them on my blog. (I have one other and it didn't go so well at first, I had to doctor the recipe a bit more 🙂 Chickpeas are a great source of nutrition and are high in protein. Which we need to feel healthy and full.
This recipe turned out much better the first time through and I wanted to share it with you. When we create recipes we make sure we include flavor. we don't want bland food we want something that is different so that we don't get bored eating the same thing day in and day out.
How do you make riced cauliflower?
This is a question I have been asked a few times so I wanted to write it down. I cut a head of cauliflower into florets. Then place the florets into the blender and pulse it a few times. Depending on the amount of cauliflower I put it I usually only have to pulse it three or four times. I make a handful at a time. You can make more at once and just pulse your blender until you get the consistency of rice.
How do you keep cauliflower rice from getting soggy?
If you cook cauliflower rice too long it will become soggy. The best way I have found to cook cauliflower rice is to cook it on med-high heat for approximately 3 minutes. No longer. I use a tablespoon of olive oil and add the points. This way makes for great cauliflower rice without it being soggy or mushy. You may have to adjust the time a bit for where you live, elevation matters 🙂
How do I store cauliflower rice?
I watched a great video on from YouTube sensation Laura Fuentes at MOMables that shows how she stores her cauliflower rice, she also shows how to make cauliflower rice, Laura puts a paper towel in a ziplock bag and then adds the rice. The paper towel absorbs moisture and keeps the rice fresh for up to 3 days, and yes you can freeze cauliflower rice too.
In the pictures, I used Brown rice instead of riced cauliflower but I wanted to make the recipe healthier for my more carb conscience folks. I have to watch my carb intake to continue to lose weight this is something I have learned over the years. So, I have included the points for this recipe made with brown rice as well as with cauliflower rice for all three plans.
As you can see the points are the same 🙂 For those who are like me and have to watch our carb intake, opt for the cauliflower rice. If you do not have to be as carb conscience go for the brown rice. Either way, this dish is delicious.
Need a less expensive way to stay on track? Check out iTrackBites
- cost: iTrackBites costs $36 for the year (using this link for 40% off makes it $36), WW is $16+ for the month, and it's the same formula
- choices: I can choose PointsPlus, Freestyle, or any other plan I want with iTrackBites. Even with the new WW changes, they only offer 3 plan options (not PointsPlus).
- logs: You can export your tracker data by the week, month, or quarter with iTrackBites. WW does not give you access to quarterly data.
- accuracy: I've found inaccurate info in the WW app due to members submitting and not paying attention to the right numbers. With iTrackBites, I know if I see the green check, it's been verified as accurate. This puts my mind at ease!
How to be successful on the new myWW plans
- mindset: this isn't a diet, don't let yourself feel deprived. Eat your points!
- tracking: I track everything, even zero point foods
- portion control: this is on my fridge to keep me mindful
- persistence: I wrote this poem about never giving up
- planning: I use meal plans and freezer cooking often
- support: I'm in my WW Facebook group daily
Recipe with cauliflower rice
BLUE PLAN: 3 POINTS
GREEN PLAN: 4 POINTS
PURPLE PLAN: 3 POINTS
Recipe with brown rice
BLUE PLAN: 3 points
GREEN PLAN: 4 points
PURPLE PLAN: 3 points
More vegan and vegetarian inspired recipes
More great Cauliflower recipesPrint
1 medium cauliflower, broken into florets
15 oz. can chickpeas, drained • 1 tbsp. olive oil
3 cups cauliflower rice
For the sauce:
2 tbsp. sriracha
2 tbsp. tamari
1 tbsp. sugar-free maple syrup
2 tsp. apple cider vinegar
2 tsp. fresh ginger,
2 cloves garlic, minced
1 tsp. sesame oil
2 green onions, chopped
¼ cup peanuts, chopped
2-3 sprays of pan spray (I use olive oil spray)
Preheat oven to 450°F and spray a baking dish with the pan spray of your choice.
Break the cauliflower into bite-size florets and place them in the dish along with drained chickpeas.
Drizzle with olive oil and season to taste with sea salt and pepper—bake in the oven for 20 minutes.
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 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.
Are you on the purple plan? Do you want or need to add a few points for the day? Use brown rice in place of the cauliflower rice, You will still have a delicious low-point healthy meal 🙂