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Roasted Cauliflower with Chimichurri Rice Recipe

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4.2 from 34 reviews

Experience a vibrant and hearty meal with this Roasted Cauliflower with Chimichurri Rice. Crispy roasted cauliflower and chickpeas seasoned with smoked paprika and herbs are perfectly paired with fluffy, herby chimichurri-infused basmati rice for a delicious, nutritious, and easy-to-make main course that combines American and Mediterranean flavors.

  • Total Time: 40 minutes
  • Yield: 4 large servings

Ingredients

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 wine vinegar
  • 1/3 cup olive oil
  • Pepper, to taste

For the Rice

  • 1 cup dry white basmati rice
  • 2 cups broth (vegetable or chicken) or substitute water

Instructions

  1. Prepare and Roast Cauliflower and Chickpeas: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl or directly on the sheet, combine the cauliflower florets, drained chickpeas, olive oil, smoked paprika, garlic powder, onion powder, oregano, black pepper, and salt. Toss well to evenly coat the vegetables and legumes with the seasoning. Spread out in a single layer on the baking sheet. Roast for 20 minutes, then toss the mixture and continue roasting for an additional 10 minutes until crispy and golden.
  2. Make the Chimichurri Sauce: While the vegetables roast, add cilantro, flat leaf parsley, garlic, red onion, jalapeño, red wine vinegar, olive oil, and some pepper into a food processor. Blend until the sauce is smooth and well combined. Set aside to allow flavors to meld.
  3. Cook the Rice: In a skillet, combine the basmati rice with broth or water and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes or until all the liquid is absorbed and the rice is tender.
  4. Combine Rice with Chimichurri: Remove the lid from the skillet with rice, stir in 2 to 4 tablespoons of the chimichurri sauce, fluffing with a fork to evenly distribute the herbs and flavors. Taste and adjust seasoning if necessary.
  5. Serve: Spoon the chimichurri rice into bowls or plates, top generously with the roasted cauliflower and chickpeas. Serve with extra chimichurri on the side and garnish with any leftover fresh herbs for added freshness and vibrancy.

Notes

  • Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
  • Adjust the amount of jalapeño in the chimichurri to control the heat level.
  • Leftover chimichurri makes a great marinade or dressing for salads and grilled meats.
  • You can substitute white rice with brown rice; increase cooking time accordingly.
  • For a vegan option, ensure broth used for rice is vegetable broth or use water.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American, Mediterranean
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/roasted-cauliflower-with-chimichurri-rice-recipe/