Roasted Cauliflower with Chimichurri and Rice (Easy 45-Min Recipe)

Roasted Cauliflower with Chimichurri and Rice (Easy 45-Min Recipe)

recipebyme.com

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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