Chimichurri Roasted Cauliflower Bowl
Summer is officially a month away and with the general state of health improving nationwide in the US, it will soon be time to get back to fun outside of your home, barn, converted VW bus, or whatever means of shelter you’ve been stuck in!
More time outdoors calls for simple dinners that come together quickly with minimal fuss. Cauliflower is readily-available in a myriad of colors and is a sturdy veggie that lasts longer than most in the fridge. Select whichever color suits your mood for today’s Chimichurri Roasted Cauliflower Bowl, which is packed with jasmine rice, black beans, and a dreamy chipotle aioli. Serve over a bed of greens, top with pickled onions, and pair with warm corn tortillas for a simple gluten-free dinner that will satisfy even the hungriest of barn animals.
Preheat the oven to 400˚
Make the chimichurri roasted caulitflower – Place the chopped cauliflower and garbanzo in a in a medium bowl . Add the remaining ingredients, including the reserved garbanzos, to a food processer and purée until smooth. Pour over the chopped cauliflower and garbanzos and toss to combine. Bake for 35-45 minutes, rotating the pan halfway through the baking time.
Make the chipotle vinaigrette – Place all of the vinaigrette ingredients in a high speed blender and purée until smooth.
Make the quick pickled onions – Pack the cut red onion in a clean jar. Place the garlic, agave, oregano, smoked paprika, sea salt, vinegar and water in a saucepan and bring to a boil. Pour over the onions. Let rest for one hour.
Assemble the bowl – Place some rice in the bottom of the large flat bowl. Add a large spoonful of the roasted cauliflower and garbanzos next to the rice. Add some salad greens next to the cauliflower and rice and drizzle with the chipotle sauce. Garnish with chopped cilantro and some pickled onions.
serves four to six
CHIMICHURRI ROASTED CAULIFLOWER
- 1 medium yellow cauliflower, cut into small florets
- 1 can of garbanzo beans, drained, reserving 2 tbsp of garbanzos for chimichurri sauce
- 4 cloves garlic, peeled
- 2 tbsp chopped red onion
- ½ cup flat-leaf parsley
- ¼ cup fresh cilantro
- 2 tsp dried oregano
- 2 tbsp rice wine vinegar
- ⅓ cup olive oil
- 1 tsp sea salt
- 1 tsp Aji Amarillo chili powder
- ½ cup vegan mayonnaise
- 3 tbsp vegan sour cream
- 1 tbsp water
- 1 chipotle pepper in adobo sauce
- 1 tbsp apple cider vinegar1 tsp agave nectar
- 1 clove garlic, peeled
- ½ tsp sea salt
QUICK PICKLED ONIONS
- 1 medium red onion, cut into half moons and thinly sliced
- 1 clove garlic, cut in half
- 2 tsp agave nectar
- ½ tsp sea salt
- ½ cup rice wine vinegar
- ½ cup water
- 2 cups cooked jasmine or Spanish rice
- 2 cups salad greens
- chopped cilantro