Roasted Cauliflower and Chickpeas over Shaved Carrots with Chimichurri Sauce

photo (73)

This is the last of the recipes I needed to update after my birthday party but I think this was the crowd favorite. The chimichurri sauce is such an easy yet flavorful sauce and makes everything taste incredible. You can roast any veggies that are in season but I loved the look of the white cauliflower with the green sauce and orange carrots.

Enjoy this hearty yet light dish!

5.0 from 2 reviews

Roasted Cauliflower and Chickpeas over Shaved Carrots with Chimichurri Sauce
 
Cook time
Total time
 
Serves: 8-10
Ingredients
  • 2 heads of cauliflower
  • 2 cans (15oz) chickpeas, drained
  • 2-3 Tbsp olive oil
  • Salt + Pepper to Taste
  • 1-2 bunches of carrots
  • Chimichurri Sauce
  • 2 cups fresh parsley leaves, packed (about 1 bunch)
  • 4 medium garlic cloves
  • 4 tsp dried oregano
  • ¼ cup red wine vinegar
  • ¼-1/2 tsp red pepper flakes
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup good quality extra virgin olive oil
Instructions
  1. Preheat oven to 400.
  2. Meanwhile, remove stems of cauliflower and chop so you are left with small florets.
  3. Place florets and chickpeas on a baking dish. Mix well with olive oil and sprinkle with salt and pepper (you don’t need to season too much as it will be served with a sauce).
  4. Roast for about 40 minutes or until cauliflower is browned and chickpeas begin to get crispy.
  5. Meanwhile, prepare chimichurri sauce by placing all ingredients except olive oil in a food processor. Mix until chopped. You may need to scape ingredients down from sides of bowl. With food processor running, slowly add in olive oil until mixed well.
  6. Finally, prepare carrots by peeling off outer layer and discarding. Then use the same peeler to create thin but wide ribbons. You’ll want to pat these with a paper towel to remove moisture.
  7. To serve, arrange carrots topped with cauliflower & chickpeas and then drizzle chimichurri sauce over the top.

 

Comments

  1. says

    Hey Chelsea! Just made this recipe verbatim for my wife and 3-year old and they went completely crazy for it! It was so simple, yet rock star good. We told our daughter that the chickpeas were boiled peanuts so she’d try them 🙂
    Really a hit!
    Thanks for sharing especially that sauce. See Yall at WDS!
    Ben

  2. Jharna says

    Hi Chelsea,
    I came across your blog from Jill Dailey’s blog.
    This recipe came out great. The sauce was so delicious.
    Thanks for sharing this.
    J

  3. admin says

    I am so happy to hear that! I hope you enjoy some of the other recipes here 🙂

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