Pesto Cauliflower “Rice” with Spiced Roasted Chickpeas
Servings: 4 servings
Calories: 315kcal
Ingredients
For the roasted chickpeas:
- 1 (15-ounce) can chickpeas, rinsed, drained, and patted dry
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
For the cauliflower:
- 1 tablespoon extra-virgin olive oil
- 2 medium heads cauliflower cored and “riced” (see note below)
- ½ medium yellow onion finely chopped
- ⅓ - ½ cup Arugula Walnut Pesto
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 400ºF. Line a large baking sheet with parchment paper. In a medium bowl, toss together all the ingredients for the chickpeas. Spread out in an even layer on the baking sheet. Roast for about 25 minutes or until crispy.
- Heat the olive oil in a large skillet. Add the riced cauliflower and onion. Cook, stirring occasionally, for 5-7 minutes or until the cauliflower is lightly browned and tender. Stir in the pesto, starting with ⅓ cup and adding more, to taste, as desired. Season to taste with salt and pepper.
- Serve the cauliflower “rice” topped with the roasted chickpeas.
Notes
To make cauliflower “rice,” cut the cauliflower heads into florets. Shred the florets using the grating blade of a food processor. You should end up with 6-8 cups of grated cauliflower. (This step can be done in advance, if desired. Keep the grated cauliflower in an airtight container in the refrigerator for up to 2 days.)
Nutrition facts information does not include the Arugula Walnut Pesto. Click here for the nutrition facts for that recipe.
Nutrition
Calories: 315kcal | Carbohydrates: 45g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Sodium: 240mg | Potassium: 1189mg | Fiber: 14g | Sugar: 11g | Vitamin A: 150IU | Vitamin C: 141mg | Calcium: 118mg | Iron: 4.3mg