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Cauliflower and chickepeas roasted in a stone bowl


  • Author: smileyspoints
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Ingredients

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,
minced
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)


Instructions

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.


Notes

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 🙂

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