Gluten-Free Cauliflower Brown Rice with Spinach & Chickpeas
Roasted chopped cauliflower folded with steamed brown rice, spinach, chickpeas, Romano, and olive oil.
"Light, hearty, and gluten free — roasted cauliflower rice never tasted this good!" - Alexia
Ingredients
- 1 head fresh cauliflower (cut into small pieces)
- 1 1/2 cups fresh baby spinach (chiffonade cut)
- 1 cup cooked steamed brown rice
- 3/4 cup chickpeas (rinsed and drained, canned or fresh cooked)
- 1 cup grated Pecorino Romano cheese
- Extra virgin olive oil (for drizzling)
- Cracked black pepper (to taste)
- Garlic salt (to taste)
- Garlic powder (to taste)
- Cooking spray (for baking sheet)
Instructions
Roast the Cauliflower
Preheat the oven to 400°F and spray a cookie sheet with cooking spray. Cut the cauliflower into small pieces and spread in a single layer on the sheet. Season with cracked black pepper, garlic salt, and garlic powder. Drizzle with extra virgin olive oil, toss to coat, and roast uncovered for about 20 minutes until fork tender and slightly charred.
Mash and Prepare
Remove the roasted cauliflower from the oven and mash lightly into smaller rice-like pieces. Steam or cook the brown rice according to package directions and set aside.
Combine the Ingredients
In a large bowl, add the mashed cauliflower, cooked brown rice, fresh spinach, and chickpeas. Season generously with cracked black pepper, garlic salt, and garlic powder.
Finish and Serve
Drizzle with extra virgin olive oil and fold in the Pecorino Romano cheese. Mix thoroughly until well combined. Serve warm as a hearty side dish or a satisfying gluten-free main course.