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Roasted cauliflower with chimichurri rice is one of those dishes you make once and suddenly crave again and again. The combination of crispy spiced cauliflower and chickpeas with herb-packed vibrant chimichurri turns simple rice into something just a little bit magical. This is a weeknight dinner that always feels a bit celebratory yet everything comes together with minimal fuss in one baking sheet and a single skillet.
The first time I made this recipe was for a friend who claimed to hate cauliflower. After one bite she asked for seconds and even the leftovers disappeared the next day.
Ingredients
- Cauliflower: one large head brings a meaty bite and roasts up beautifully look for firm compact heads with bright white color
- Chickpeas: canned or cooked provide creamy texture and plant based protein I recommend low sodium or no salt added varieties
- Olive oil: gives everything richness and helps with roasting go for extra virgin for its flavor
- Smoked paprika: infuses the cauliflower with deep savory notes choose Spanish for that bold smoky punch
- Garlic powder and onion powder: boost the umami and keep prep quick
- Oregano: adds a hint of Mediterranean warmth dried is fine but use fresh if you have it on hand
- Pepper and salt: bring the seasoning together freshly cracked black pepper is best
- Fresh cilantro and flat leaf parsley: make the chimichurri bright choose bunches with perky leaves avoid any wilting
- Garlic and red onion: in the chimichurri deliver zippy pungency essential for contrast
- Jalapeño: brings gentle heat if you prefer it mild scrape out the seeds
- Red wine vinegar: sharpens the chimichurri choose a good bottle for best results
- More olive oil: in the chimichurri means glossy herb sauce and extra depth
- White rice: basmati or long grain for light fluffy results rinse well to keep it from getting sticky
- Broth: adds savory depth to the rice opt for vegetable broth for the cleanest flavor
Instructions
- Prep and Season the Cauliflower and Chickpeas:
- Cut the cauliflower into bite sized florets and drain the chickpeas spread them with olive oil smoked paprika garlic powder onion powder oregano pepper and salt on a parchment lined baking sheet toss well to evenly coat everything with the spices and oil
- Roast:
- Place the baking sheet in a hot oven at 425 degrees roast for 20 minutes without disturbing to build crispness on one side then toss everything with a spatula and roast another 10 minutes until golden and deeply browned at the edges keep an eye on the chickpeas for extra crunch
- Blend the Chimichurri:
- While the oven is going add fresh cilantro parsley garlic red onion and jalapeño to a food processor pour in the red wine vinegar and olive oil add a pinch of pepper then blend until you get a bright green smooth sauce stop and scrape the sides as needed adjust seasoning to taste
- Cook the Rice:
- Combine the white rice and broth in a large skillet or saucepan bring up to a rolling boil over medium high heat then immediately cover reduce the heat to the lowest setting and let cook for 15 to 20 minutes or until all the liquid is absorbed remove from heat and let it rest with the lid on for five minutes
- Fluff and Season the Rice:
- Uncover the rice and add a few generous spoons of chimichurri to the pan use a fork to gently fluff the rice and fold in the sauce taste and add more chimichurri salt or pepper if you want even more flavor
- Assemble and Serve:
- Spoon the green flecked rice into bowls top with plenty of roasted cauliflower and chickpeas finish with a drizzle of extra chimichurri and a scatter of fresh herbs enjoy right away while the vegetables are still hot and crispy
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My favorite ingredient here is the smoked paprika the way it perfumes the cauliflower and chickpeas while roasting reminds me of afternoons in my grandma’s kitchen When I serve this to my family I always put extra chimichurri on the side because we love spooning it over everything
Storage Tips
Leftovers keep best in airtight containers in the refrigerator for up to four days. Reheat the rice gently in a microwave or skillet adding a splash of broth to refresh. Do not freeze the chimichurri as the herbs can change color and texture instead make fresh if you are prepping ahead.
Ingredient Substitutions
Swap out cauliflower for broccoli or diced sweet potatoes if desired. If you are out of smoked paprika try regular paprika with a pinch of cumin. The chimichurri is flexible use all parsley if you do not like cilantro.
Serving Suggestions
Top with toasted almonds or pumpkin seeds for extra crunch. Great as a main dish or as a side with grilled tofu or lemony chicken. Add avocado slices or a dollop of dairy free yogurt for a creamy finish.
Cultural and Historical Context
Chimichurri is a traditional Argentinian sauce typically served with grilled meats its zesty freshness works wonderfully with vegetables in this recipe. Roasting cauliflower with vibrant spices has roots in Mediterranean cuisines where robust flavors bring out the natural sweetness in vegetables. Basmati rice is known for its fluffy texture and fragrant aroma perfect for soaking up herby sauces.
Seasonal Adaptations
In spring swap cauliflower for asparagus and peas. For autumn try roasted butternut squash or carrots. In summer swap jalapeño for a milder pepper and add sweet cherry tomatoes.
Quick Tips for Success
Cut the cauliflower into even pieces for uniform roasting. Taste your chimichurri on a spoon before adding so you can adjust salt and vinegar to balance. Rice cooked with broth will always taste richer.
Success Stories
Several friends have told me this recipe convinced their kids to eat cauliflower willingly. One reader messaged a photo of her leftovers layered into burritos which I have also tried and can confirm is delicious.
Freezer Meal Conversion
You can portion and freeze the rice and roasted vegetables together in meal prep containers let thaw overnight in the fridge before reheating. Do not freeze the chimichurri blend up a fresh batch after thawing for brightest flavor.
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This dish is so versatile and full of flavor that every time you make it feels special. Enjoy the leftovers—they are just as delicious the next day.
Frequently Asked Questions
- → What type of rice pairs best with this dish?
Basmati or any long grain white rice works well, providing a fluffy texture that complements the bold flavors.
- → Can I substitute another herb for cilantro in the chimichurri?
Yes, extra parsley or even fresh basil can be used if you prefer to avoid cilantro's flavor.
- → How do I ensure the cauliflower is cooked evenly?
Spread florets in a single layer and toss them halfway through roasting for the best browning and texture.
- → Is this dish spicy?
The jalapeño in the chimichurri gives a mild kick, but you can adjust the amount or remove seeds for less heat.
- → Can I prepare any components ahead of time?
Both chimichurri and roasted cauliflower can be made in advance and kept refrigerated until serving.
- → Are there alternative proteins I can add?
Grilled tofu or tempeh make excellent plant-based additions, or roasted chicken for omnivores.