Description
Smoky roasted cauliflower and chickpeas are served over fluffy basmati rice tossed with fresh homemade chimichurri. This Roasted Cauliflower with Chimichurri Rice is a colorful, flavor-packed vegetarian dinner with crispy edges, fresh herbs, garlic, and just the right amount of heat.
Ingredients
Scale
For the Cauliflower
- 1 head cauliflower, cut into florets
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
For the Chimichurri
- 1 bunch cilantro, stems removed
- 1/2 bunch flat-leaf parsley, stems removed
- 2 cloves garlic, peeled
- 1/4 red onion, roughly chopped
- 1 jalapeño, roughly chopped
- 1/4 cup red vinegar
- 1/3 cup olive oil
- Black pepper, to taste
For the Rice
- 1 cup dry white rice, preferably basmati
- 2 cups broth or water
Instructions
- Preheat the oven: Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Season the cauliflower and chickpeas: Add the cauliflower florets and drained chickpeas to the prepared baking sheet. Drizzle with 2 tablespoons olive oil. Add the smoked paprika, garlic powder, onion powder, oregano, black pepper, and salt. Toss until everything is evenly coated.
- Roast: Spread the cauliflower and chickpeas into an even layer. Roast for 20 minutes, toss, then return to the oven for another 10 minutes, or until the cauliflower is tender with golden, lightly crisp edges.
- Make the chimichurri: Meanwhile, add the cilantro, parsley, garlic, red onion, jalapeño, red vinegar, 1/3 cup olive oil, and black pepper to a food processor. Blend until smooth and combined. Taste and adjust the pepper or vinegar as desired. Set aside.
- Cook the rice: Add the rice and broth to a skillet or saucepan and bring to a boil. Cover, reduce the heat to low, and simmer for 15–20 minutes, or until the rice is tender and the liquid has been absorbed.
- Add the chimichurri: Remove the rice from the heat. Add 2–4 tablespoons chimichurri and fluff gently with a fork. Taste and adjust the seasoning if needed.
- Assemble: Divide the chimichurri rice among bowls. Top with the roasted cauliflower and chickpeas. Spoon additional chimichurri over the top or serve it on the side. Garnish with leftover fresh herbs, if desired.
Notes
- Pat the chickpeas dry after rinsing for better browning in the oven.
- Spread the cauliflower and chickpeas in a single layer instead of crowding the baking sheet.
- For milder chimichurri, remove the jalapeño seeds or use half a jalapeño.
- Start with 2 tablespoons of chimichurri in the rice and add more according to taste.
- Broth gives the rice more savory flavor, but water works well too.
- Keep leftover chimichurri separate from the rice and vegetables when storing so the flavors stay fresh.
- If using a different type of rice, adjust the liquid and cooking time according to the package directions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1/4 recipe)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 0 mg