Roasted Cauliflower with Chimichurri and Rice (Easy 45-Min Recipe)
Golden cauliflower and chickpeas with herb-packed chimichurri over tender rice. Fresh, bold, and satisfying plant-based meal.
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Parchment paper
- Spatula
- Skillet
- Saucepan
- Fork
- Mixing bowl
- Spoon
- Measuring cup
- Cutting board
- Chef's knife
- Colander
- Airtight container
- Serving bowl
- Kitchen scale
Ingredients
- 1 head cauliflower, cut into florets
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 bunch cilantro, stems removed
- 1/2 bunch flat-leaf parsley, stems removed
- 2 cloves garlic, peeled
- 1/4 medium red onion, roughly chopped
- 1 jalapeño, roughly chopped
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- Black pepper to taste
- 1 cup dry white rice, such as basmati
- 2 cups vegetable broth or water
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