Roasted Cauliflower and Chickpeas over Shaved Carrots with Chimichurri Sauce
Cook time: 
Total time: 
Serves: 8-10
  • 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
  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.
Recipe by Food-Life Balance at