The Spicy Spatula

Good Monday, vegan foodies wherever you are in the world! I hope you had a good weekend and that you’re ready for another week of yummy vegan food!

Are you in Pinterest? Do people still do Pinterest? I’m not sure if people do, but I do. I use it a lot to find images and memes for my author page on Facebook, and for ideas on vegan recipes. Today’s recipe is almost exactly as the one I found on Pinterest from This Savory Vegan.

Are you familiar with chimichurri? I discovered many years ago at this Brazilian steakhouse in Chicago, the name escapes me now but I’m pretty sure it was a chain restaurant. Anyway it was the first time I ever tasted this herb-y goodness and I’m always looking for ways to use it. I tried to use it once on TVP but the vinegar didn’t go well, at least my taste buds didn’t think so. And I’ve been looking for ways to minimize or eliminate the amount of oil in a traditional chimichurri recipe.

Yay me because I totally found the right balance!

This recipe is magnificent, y’all. Let me tell you. I made a double portion (technically quadruple because it was 2 meals for 2 people) because my husband has a broken clavicle so all the cooking duty is on me right now. It was incredibly tasty and totally plant based, what more could you really ask for?

Kitchen Tools

*Baking sheet
*Mixing bowl
*Pot for cooking rice
*Cutting board
*Wooden spoon

Ingredients

*Cauliflower, cut into florets
*400(ish)grams of chickpeas, drained and rinsed
*Smoked paprika, cumin, cayenne pepper, turmeric
*Salt and black pepper, to taste
*Jasmine or Basmati rice
*Waste-free broth (or water)

For the Chimichurri:

*Fresh parsley, chopped
*Dill
*Garlic
*Red wine vinegar
*Cherry tomatoes (about 5)
*Red pepper flakes (adjust to taste)
*Salt & black pepper, to taste
*Oil

Let’s Get Cooking!

*Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This will ensure your cauliflower gets that perfect golden-brown crust.

Prepare the Cauliflower and Chickpeas: Toss the cauliflower florets and chickpeas with herbs & spices, salt, and black pepper. Spread the cauliflower out in a single layer on a baking sheet so they roast evenly. Bake for about 20 minutes and add the chickpeas and cook another 15 minutes or until the cauliflower is tender and slightly crispy.

Cook the Rice: While your veggies are roasting, bring broth to a boil in a pot. Add the rice, reduce the heat to low, cover, and let it simmer according to package instructions until fluffy.

Make the Chimichurri: In the bowl of a blender, combine chopped parsley, garlic, red wine vinegar, red pepper flakes, tomatoes, salt, and black pepper. Pulse a few times and then blend quickly, about 7 seconds. This will give t a nice consistency so you don’t have big pieces of parsley getting stuck in your teeth. Add oil if you’re using it, but I used about 5 grams just to smooth it out. This vibrant sauce will add a zesty kick to your dish!

Make the chimichurri rice: When the rice has cooled slightly, fluff it with a fork and then fold in the chimichurri.

Serve It Up: Plate your baked cauliflower and chickpeas over a bed of chimichurri rice. Drizzle with additional chimichurri on top for that extra burst of flavor.