Roasted Cauliflower with Chimichurri Rice

Awwww yes, it is another cauliflower recipe. And this Roasted Cauliflower with Chimichurri Rice does not disappoint. Cauliflower florets and drained chickpeas are tossed in a flavor-packed seasoning mix before being baked until charred. The rice is tossed in homemade chimichurri – this herby sauce is bright & fresh. Finish the whole thing off with some more fresh herbs and serve this as a main or a side!

Step One: Roast the Cauliflower

Since this recipe uses such simple ingredients, it was really important to pack in tons of flavor to each bite. For the cauliflower & chickpeas you will need:

• cauliflower
• chickpeas
• olive oil
• smoked paprika
• garlic powder
• onion powder
• oregano
• salt & pepper

Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the cauliflower, chickpeas, oil and seasonings to the baking sheet and toss to combine. Place in the oven and bake for 20 minutes. Toss and cook for another 10 minutes.

Step Two: Make the Chimichurri

I personally love chimichurri – and yes, my version isn’t 100% traditional, because I throw some cilantro in the mix. But, come on, I’m from California…cilantro is in my blood.

To make the chimichurri add cilantro, parsley, garlic, jalapeño, red onion, red wine vinegar, oil & pepper to a food processor. Blend until it reaches your desired consistency – you can make it super smooth or leave it on the chunky side!

Step Three: Make the Rice

Lastly, we need to prep some rice. I cooked my basmati rice in some broth to give it more flavor. But you can always make your rice with water or even buy pre-cooked rice!

Add the rice & broth to a skillet and bring it to a boil. Cover, lower the heat and simmer for 15-20 minutes, or until the liquid is absorbed. Remove the lid and add 2-4 tablespoons of chimichurri. Fluff with a fork, taste and adjust the seasonings as needed.

Step Four: Serve

I went ahead and served this on a big platter – that way everyone can dig in and get as much as they want. But you can also serve this is individual bowls.

Add rice to each bowl and top with the roasted cauliflower & chickpeas. Serve with the remaining chimichurri on the side or drizzled over top. You can also sprinkle on some more fresh parsley!