Maple Curry Roasted Cauliflower with Crispy Rice

0 Preheat oven to 400 degrees.
1 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.
2 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.
3 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.
4 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!
5 If serving at a later time, wait to add the glaze, cucumbers, and green onions until right before serving.