• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Savory Vegan
  • RECIPES
  • DINNER PLANS
  • SHOP
    • eBook
    • Amazon Faves
  • NEWSLETTER
  • VIDEOS
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • RECIPES
  • SHOP
  • NEWSLETTER
  • DINNER PLANS
  • CONTACT
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • SHOP
    • NEWSLETTER
    • DINNER PLANS
    • CONTACT
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home

    Roasted Cauliflower & Salsa Verde Rice

    January 18, 2023 By Rene 8 Comments

    This Roasted Cauliflower & Salsa Verde Rice is an amazing plant based dinner! Flavor-packed rice, crispy cauliflower & chickpeas!

    Jump to Recipe
    This Roasted Cauliflower & Salsa Verde Rice is an amazing plant based dinner! Flavor-packed rice, crispy cauliflower & chickpeas | ThisSavoryVegan.com #thissavoryvegan #cauliflowerrecipes #plantbased

    Talk about getting your veggies in. There is not only crispy cauliflower, the rice is loaded with poblano peppers & onions! Everything is seasoned to perfection and served with all kinds of fun toppings. This is a complete meal that you'll want to have on repeat.

    Jump to:
    • How to Make the Roasted Cauliflower & Chickpeas
    • How to Make Salsa Verde Rice
    • How to Serve
    • Need More Recipe Inspo? Check these Out!
    • Did you Make this Recipe?
    • 📖 Recipe
    • 💬 Comments

    How to Make the Roasted Cauliflower & Chickpeas

    The only problem with this recipe is that you might want to eat this entire tray of cauliflower & chickpeas before the rice is even done.

    A head of cauliflower is cut into florets and placed on a baking sheet with a can of chickpeas. Add avocado oil, smoked paprika, cumin, chili powder, salt & pepper.

    Give everything a toss and place in the oven. It will take about 30 minutes for the cauliflower to get charred and the chickpeas to get crispy. After they come out of the oven, feel free to add a little extra salt if needed.

    This Roasted Cauliflower & Salsa Verde Rice is an amazing plant based dinner! Flavor-packed rice, crispy cauliflower & chickpeas | ThisSavoryVegan.com #thissavoryvegan #cauliflowerrecipes #plantbased

    How to Make Salsa Verde Rice

    This salsa verde rice is going to be in your normal rotation. Regular rice will have no place on your plate.

    Heat some oil in a skillet and add garlic, onion, poblano, jalapeño & dry seasonings. Let this cook down for a few minutes, or until the veggies start to soften. Add in the dry rice and let it toast for a couple of minutes.

    Pour in the salsa verde & broth. Bring it to a boil, cover, lower the heat and simmer for 15-20 minutes. The rice should be cooked through and the liquid should be evaporated.

    This Roasted Cauliflower & Salsa Verde Rice is an amazing plant based dinner! Flavor-packed rice, crispy cauliflower & chickpeas | ThisSavoryVegan.com #thissavoryvegan #cauliflowerrecipes #plantbased

    How to Serve

    To serve plate the rice and top with the roasted cauliflower & chickpeas. When it comes to toppings, you have alllll kinds of options. I decided to go with avocado slices, green onion, non-dairy yogurt and lime wedges.

    You could also add some hot sauce, cilantro or pepitas! This is a healthy, filling and veggie-packed recipe!

    This Roasted Cauliflower & Salsa Verde Rice is an amazing plant based dinner! Flavor-packed rice, crispy cauliflower & chickpeas | ThisSavoryVegan.com #thissavoryvegan #cauliflowerrecipes #plantbased
    This Roasted Cauliflower & Salsa Verde Rice is an amazing plant based dinner! Flavor-packed rice, crispy cauliflower & chickpeas | ThisSavoryVegan.com #thissavoryvegan #cauliflowerrecipes #plantbased

    Need More Recipe Inspo? Check these Out!

    • Homemade Salsa Verde
    • White Bean Buffalo Tacos
    • Black Bean Quinoa Buddha Bowls with Salsa Verde Vinaigrette
    • Vegan Cauliflower Meatballs
    • Vegan Kale Pesto

    Did you Make this Recipe?

    If you made this Roasted Cauliflower & Salsa Verde Rice I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!

    📖 Recipe

    This Roasted Cauliflower & Salsa Verde Rice is an amazing plant based dinner! Flavor-packed rice, crispy cauliflower & chickpeas | ThisSavoryVegan.com #thissavoryvegan #cauliflowerrecipes #plantbased
    Print Pin
    5 from 7 votes

    Roasted Cauliflower & Salsa Verde Rice

    This Roasted Cauliflower & Salsa Verde Rice is an amazing plant based dinner! Flavor-packed rice, crispy cauliflower & chickpeas!
    Course Main Course
    Cuisine Mexican
    Keyword cauliflower, chickpeas, dinner, fall recipes, healthy dinner, rice, roasted veggies, sheet pan, weeknight dinner, winter recipes
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 6
    Calories 349kcal

    Equipment

    • sheet pan
    • skillet

    Ingredients

    • 1 head cauliflower cut in florets
    • 1 15-ounce can chickpeas drained and rinsed
    • 3 tablespoons avocado oil
    • 1 teaspoon smoked paprika
    • 1 teaspoon cumin
    • ½ teaspoon chili powder
    • ½ teaspoon pepper
    • ¼ teaspoon salt

    FOR THE SALSA VERDE RICE

    • 2 tablespoons avocado oil
    • 3 cloves garlic diced
    • 1 poblano pepper deseeded and diced
    • ½ red onion thinly sliced
    • 1 jalapeño diced, optional
    • 1 teaspoon smoked paprika
    • ½ teaspoon cumin
    • ½ teaspoon garlic powder
    • 1 cup white rice dry
    • 1 cup salsa verde homemade or store bought
    • 1 ½ cups broth I used vegan chicken broth
    • avocado, green onion, lime wedges, non-dairy yogurt optional toppings

    Instructions

    • Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add all of the roasted veggie ingredients and toss to coat. Place in the oven and bake for 20 minutes. Toss and cook for another 10 minutes, or until the cauliflower starts to char.
    • Meanwhile, heat the oil in a skillet over medium heat. Add the garlic, poblano and dry spices. Cook for 3-5 minutes, or until the veggies start to get tender. Add the rice and toast for about 2 minutes. Pour in the salsa verde & broth and bring to a boil. Cover, lower heat and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is cooked. Fluff with a fork, taste and adjust seasonings if needed.
    • To serve add the rice to a platter and top with the roasted veggies. Serve with any of the optional toppings.

    Video

    Nutrition

    Calories: 349kcal | Carbohydrates: 46g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 631mg | Potassium: 650mg | Fiber: 7g | Sugar: 5g | Iron: 2mg
    This Roasted Cauliflower & Salsa Verde Rice is an amazing plant based dinner! Flavor-packed rice, crispy cauliflower & chickpeas | ThisSavoryVegan.com #thissavoryvegan #cauliflowerrecipes #plantbased
    « Weekly Vegan Dinner Plan #199
    Greek Tofu & Veggies »

    Reader Interactions

    Comments

    1. Andrea

      January 30, 2023 at 10:39 am

      Hi...can I assume brown rice will work as well?

      Reply
    2. Kim

      January 24, 2023 at 4:53 pm

      5 stars
      I only made the rice portion of the recipe and it was great, and I did it in my instant pot. I water sauteed the veggies first and then added the spices and garlic and then rice and then turned it off. Then I added, 1 cup of broth and only 1/2 cup green salsa because that's all I had. I stirred it and cooked it on high pressure for 23 minutes with a natural release and it came out perfect! I am sure the cooking time and proportions would be different for white rice. Thanks for the recipe!

      Reply
    3. Davina Cropp

      January 24, 2023 at 1:07 pm

      Whole Foods didn’t have any poblanos today. Would canned green chilies work, or should I just omit and use the jalapeño? Thanks

      Reply
      • Rene

        January 24, 2023 at 1:14 pm

        I would use a green bell pepper instead!

        Reply
        • Davina

          January 24, 2023 at 3:45 pm

          Thanks, I made it tonight, and didn’t have any green peeper either. It still,turned out really well! Loved the recipe!

          Reply
        • Joanna

          January 30, 2023 at 6:03 pm

          5 stars
          Another absolute hit for our family! We'll be making this again very soon and maybe even double the recipe because sadly we didn't have any leftovers. I forgot the jalapeño, so next time I will definitely add it for some heat.

          Reply
    4. Jeanne Bailey

      January 22, 2023 at 3:39 pm

      Recipe was amazing!! So much flavor.

      Reply
    5. Charla

      January 22, 2023 at 11:52 am

      5 stars
      I just made this for lunch, and it was delicious! Thanks so much!!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, nice to meet you!

    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

    Footer

    ↑ back to top

    About

    • Recipes
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 This Savory Vegan by Rene Barker