Chimichurri Roasted Cauliflower Bowl

Ingredients

• 1 medium yellow cauliflower, cut into small florets
• 1 can of garbanzo beans, drained, reserving 2 tbsp of garbanzos for chimichurri sauce
• 4 cloves garlic, peeled
• 2 tbsp chopped red onion
• ½ cup flat-leaf parsley
• ¼ cup fresh cilantro
• 2 tsp dried oregano
• 2 tbsp rice wine vinegar
• ⅓ cup olive oil
• 1 tsp sea salt
• 1 tsp Aji Amarillo chili powder
• ½ cup vegan mayonnaise
• 3 tbsp vegan sour cream
• 1 tbsp water
• 1 chipotle pepper in adobo sauce
• 1 tbsp apple cider vinegar1 tsp agave nectar
• 1 clove garlic, peeled
• ½ tsp sea salt
• 1 medium red onion, cut into half moons and thinly sliced
• 1 clove garlic, cut in half
• 2 tsp agave nectar
• ½ cup rice wine vinegar
• ½ cup water
• 2 cups cooked jasmine or Spanish rice
• 2 cups salad greens
• chopped cilantro