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Maple Curry Roasted Cauliflower with Crispy Rice

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This Maple Curry Roasted Cauliflower dish is served with crispy rice and chickpeas for a well-rounded meal. Filled with sweet, savory, bold flavors this sheet pan dinner is easy to make, perfect for busy weeknights and cleans up like a dream! Meal prep this, make it for dinner guests or serve this to your family for a meal that everyone will enjoy.
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Easy Sheet Pan Roasted Cauliflower with Curry and Crispy Rice

Sweet, savory, and just the right amount of spice—this Maple Curry Roasted Cauliflower with Crispy Rice recipe is the kind of dinner that keeps things interesting. The veggies and chickpeas are coated in a flavorful blend of yellow curry powder, maple syrup, and coconut aminos, and then roasted until perfectly golden and crisp. But the real game-changer? That crispy rice.

If you’ve never made crispy rice – listen up! The rice bakes in the oven alongside the curry roasted cauliflower and chickpeas, absorbing all those bold, aromatic spices while getting perfectly golden and crunchy. Toss it all together with fresh cucumber, green onions, and toasted almonds, and drizzle it with a sweet and spicy maple curry glaze for the ultimate contrast of flavors and textures. It’s an easy, comforting sheet pan dinner that’s totally plant-based, gluten free and fuss-free. The kind of recipe that makes weeknight cooking feel like something special yet involves minimal effort!

What is Crispy Rice?

Crispy rice takes regular jasmine rice to the next level by roasting it in the oven until golden and crunchy. This viral food trend is all over the internet right now and for good reason. It’s a great way to bring leftover rice back to life, and prevent food waste, and it adds a delicious textural contrast to any dish. In this sheet pan recipe; the rice is seasoned with coconut aminos, sriracha, and garlic powder, creating a deeply flavorful base that soaks up the rich maple curry glaze.

crispy shredded rice and tofu baked on a sheet pan

Ingredients Needed For Maple Curry Roasted Cauliflower with Crispy Rice

With a few kitchen staples, two sheet pans and 40 minutes, you’ve got yourself a delicious vegan meal with little effort and minimal cleanup!

Crispy Rice Ingredients

  • Jasmine rice: Cooked and cooled. Leftover rice works amazingly in this recipe.
  • Coconut aminos & sriracha: A flavorful, umami-rich seasoning for the rice without the need for any soy – it’s also much lower in sodium than soy sauce.
  • Garlic powder & sea salt: Essential for depth of flavor in the crispy rice.

Roasted Curry Cauliflower and Chickpeas Ingredients

  • Cauliflower florets: The base of this dish, these florets are tossed in the perfect dry seasoning and then roasted until golden and slightly crispy alongside the chickpeas.
  • Chickpeas: The partner on the pan to the cauliflower, these mighty legumes are packed with protein and add a delicious flavor and texture to this recipe.
  • Coconut aminos & maple syrup: The perfect balance of savory and sweet.
  • Curry powder, garlic powder, paprika, turmeric, and sea salt: A bold spice blend that infuses deep, warm flavors for the roasted vegetables.

Maple Curry Glaze Ingredients

  • Coconut aminos, tahini, and maple syrup: Create a rich, creamy, and slightly sweet sauce that is to die for!
  • Sriracha & curry powder: Brings heat and spice to balance the sweetness.

To Serve: Serve this bowl with sliced almonds, green onions, cucumber and lime. Each of these delicious toppings add a bright and refreshing flavor to the bowl while the squeeze of fresh lime brightens everything up.

How To Make Maple Curry Roasted Cauliflower with Crispy Rice

Bake the Crispy Rice

Spread the cooked jasmine rice on a large baking sheet, drizzle with coconut aminos, sriracha, and seasonings, then bake at 400°F for 30 minutes, stirring once to prevent burning.

Roast the Cauliflower and Chickpeas

Toss the cauliflower florets and chickpeas with coconut aminos, maple syrup, curry powder, and other spices in a large bowl. Spread them onto a second baking sheet and roast alongside the rice until golden and crisp.

Make the Maple Curry Glaze

In a jar, whisk together coconut aminos, tahini, maple syrup, sriracha, and curry powder until smooth. Thin with a little water if needed.

Assemble and Serve

Combine the crispy rice, roasted curried cauliflower, and chickpeas in a serving bowl. Toss with fresh cucumber, sliced almonds, and green onions, then drizzle generously with the maple curry glaze.

Ways to Customize Your Maple Curry Roasted Cauliflower and Chickpeas

This dish is easy to customize based on your preferences or what you have on hand. If you’d like to change up the protein, swap the chickpeas for roasted tofu, tempeh, or even lentils for a different texture. To add more variety to the dish, include roasted bell peppers, zucchini, broccoli or Brussels sprouts, which complement the curry flavors beautifully.

For those who love a little heat, increase the sriracha or add crushed red pepper flakes to give it a spicy kick. If you want to experiment with grains, replace the jasmine rice with quinoa, brown rice, or wild rice, creating a unique and satisfying base for this dish.

How to Serve Maple Curry Roasted Cauliflower and Chickpeas

This roasted cauliflower curry with crispy rice is incredibly versatile and can be served in multiple ways depending on what you’re craving. Enjoy it on its own as a complete meal in a bowl just as it is. To up your greens game, toss it with baby kale, spinach, or arugula to create a warm grain bowl packed with greens. If you prefer a handheld meal, load it into a warm tortilla or pita for an easy, mess-free wrap. You can also pair it with creamy hummus and pita chips, giving it a Mediterranean twist that makes for the perfect appetizer or light meal. If you want even more protein try roasting some crispy tofu alongside the other ingredients and throw that in the bowl as well!

Best Tips For Making Crispy Rice

To achieve perfect crispy rice, follow these tips:

  • Use cold, leftover rice: If you don’t have leftover rice; freshly cooked rice will work but it will be a bit too moist. Make sure you let it cool completely if you need to use fresh rice. Day old rice is best for this recipe!
  • Spread it evenly: Spread the rice in a thin layer on the baking sheet to ensure even crisping.
  • Stir halfway through: This prevents burning and helps the rice get evenly crispy on all sides of the grain.

Tips For Roasting Cauliflower

  • Preheat the oven: A hot oven ensures the roasted cauliflower gets perfectly crispy.
  • Use a large baking sheet: Overcrowding the cauliflower can cause it to steam instead of roast.
  • Flip halfway through: Stirring the cauliflower and chickpeas ensures even browning.

Why You’ll Love This Easy Sheet Pan Dinner

This is a no fuss, no mess, low maintenance meal that is perfect for meal prep, busy weeknights, large families and experimentation. If you love easy sheet pan dinners you’re going to love this one because it is so delicious.  With everything roasting on two baking sheets, cleanup is effortless. The curry roasted cauliflower and chickpeas are perfectly balanced with savory, slightly sweet, and warmly spiced flavors, while the crispy rice adds a satisfying crunch to every bite. This dish is completely plant-based and gluten-free, ensuring a nourishing meal made with whole, wholesome ingredients.

If that’s not enough, this sheet pan dinner is also meal-prep friendly. It stays fresh in an airtight container for up to four days, making it a perfect choice for leftovers that reheat beautifully. Whether you’re enjoying it fresh out of the oven or saving it for later, this dish delivers a delicious, satisfying meal every time.

Other Roasted Cauliflower Recipes to Try

If you love this curry roasted cauliflower recipe, don’t forget to leave a comment and review below. Try these delicious recipes next:

Crispy Rice Cucumber Salad

Shredded Tofu Crispy Rice Kale Salad

Crispy Tofu Rice Bowl with Sriracha Mayo

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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roasted cauliflower and chickpeas over grains with almonds, avocado, and brown sauce
Jackie Akerberg

Maple Curry Roasted Cauliflower with Crispy Rice

5 from 5 votes
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This Maple Curry Roasted Cauliflower dish is served with crispy rice and chickpeas for a well-rounded meal. Filled with sweet, savory, bold flavors this sheet pan dinner is easy to make, perfect for busy weeknights and cleans up like a dream! Meal prep this, make it for dinner guests or serve this to your family for a meal that everyone will enjoy.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course, Meal Prep
Calories: 372

Equipment

  • Oven

Ingredients
  

Crispy Rice Ingredients
  • 2 cups cooked and cooled leftover jasmine rice
  • 1 tbsp coconut aminos
  • 1 tsp sriracha
  • ½ tsp garlic powder
  • ¼ tsp sea salt
Roasted Curry Cauliflower and Chickpeas Ingredients
  • 1 head cauliflower, cut into florets
  • 14 oz canned chickpeas, drained and patted dry
  • 1 tbsp coconut aminos
  • 1 tsp maple syrup
  • 2 tsp curry powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp turmeric
  • ½ tsp sea salt
Maple Curry Glaze Ingredients
  • 3 tbsp coconut aminos
  • 2 tbsp tahini
  • 2 tbsp maple syrup
  • 1 tbsp sriracha
  • ½ tsp curry powder
  • water, if needed, to thin
To serve
  • ¼ cup sliced almonds
  • 4 green onions, chopped
  • ½ English cucumber, chopped
  • lime wedges

Method
 

  1. Preheat oven to 400 degrees.
  2. Transfer the cooked rice to a large metal baking sheet and drizzle with coconut aminos, sriracha and seasonings. Stir to combine and spread into a flat layer. Transfer to the oven and bake for 30 minutes, stirring once, and making sure it doesn't burn, until golden and crisp.
  3. Once the rice is in the oven, add the cauliflower and chickpeas to a bowl and season with coconut aminos, maple syrup, and spices. Toss to coat and spread on a second large metal baking sheet. Transfer to the oven and bake for 25-30 minutes until golden and crisp, stirring once halfway through.
  4. Prepare the glaze by combining all ingredients in a jar and seasoning to taste. Add a bit of water if desired for a thinner result.
  5. Assemble by adding the roasted cauliflower, chickpeas, crispy rice, cucumber, almonds, and green onion to a bowl and drizzle with the glaze. Toss to combine and enjoy!
  6. If serving at a later time, wait to add the glaze, cucumbers, and green onions until right before serving.

Nutrition

Serving 1servingCalories 372kcalCarbohydrates 61gProtein 13gFat 10gSaturated Fat 1gPolyunsaturated Fat 4gMonounsaturated Fat 4gSodium 1300mgPotassium 838mgFiber 10gSugar 11gVitamin A 321IUVitamin C 76mgCalcium 136mgIron 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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8 Responses

  1. 5 stars
    I make SO many of Jackie’s recipes and this is a new favorite! My non-vegan husband kept making yummy noises and complimenting the dish. Also I love to play with a recipe but I find her measurements are spot on and, especially with this dish, create layers of flavor. Super quick and easy and delicious

    Reply

    1. Hey Stacy! I am so happy that you make these recipes for your non vegan family members – it really means the world! Thanks so much for taking the time to share your experience with my recipes for others – I am sure this is very helpful and very appreciated 🙂

      Reply

  2. 5 stars
    I make SO many of Jackie’s recipes and this is a new favorite! My non-vegan husband kept making yummy noises and complimenting the dish. Also I love to play with a recipe but I find her measurements are spot on and, especially with this dish, create layers of flavor. Super quick and easy and delicious

    Reply

  3. 5 stars
    We loved this recipe – the maple-curry glaze took it over the top! It will definitely be in our regular rotation.

    Reply

  4. 5 stars
    Another winner! This recipe is sensational. I have tried many of Jackie’s recipes and I loved them all, and so does my husband. Simple ingredients, easy to prepare, under 30-40 minutes… and so flavorful! This Maple Curry Roasted Cauliflower with Crispy Rice is simply delicious and clean!

    Reply

  5. 5 stars
    This was so good! I didn’t have cucumbers on hand so I roasted some zucchini and tofu using the same spices as the cauliflower. I really loved the crispy rice and roasted chickpeas and the sweet/spicy dressing. I will definitely make this one again!!

    Reply
5 from 5 votes

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