Gluten-Free Arugula Cauliflower Chickpea Rice

Gluten-Free Pesto Cauliflower “Rice” with Spiced Roasted Chickpeas

This recipe is a triple threat – it’s delicious, healthy, and grain-free! Use my recipe for Arugula Walnut Pesto for this dish.

5 from 1 vote
Gluten-Free Arugula Cauliflower Chickpea Rice
Pesto Cauliflower “Rice” with Spiced Roasted Chickpeas
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Course: Side Dish
Servings: 4 servings
Calories: 315 kcal
Author: Hallie Klecker
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
  1. 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.
  2. 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.
  3. Serve the cauliflower “rice” topped with the roasted chickpeas.
Recipe 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 Facts
Pesto Cauliflower “Rice” with Spiced Roasted Chickpeas
Amount Per Serving
Calories 315 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Sodium 240mg 10%
Potassium 1189mg 34%
Total Carbohydrates 45g 15%
Dietary Fiber 14g 56%
Sugars 11g
Protein 15g 30%
Vitamin A 3%
Vitamin C 170.9%
Calcium 11.8%
Iron 24.1%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten-Free Arugula Cauliflower Chickpea Rice Recipe

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Arugula Cauliflower Chickpeas Hallie Klecker Magazine Pesto Rice Walnuts
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