I admit - I love cauliflower in any way, shape, or form. Grilled, riced, mashed, cauliflower crust, it is so versatile and so nutritious! That being said, this is one of my go-to uses for cauliflower. It is so simple to make, and the addition of chickpeas transforms this veggie into a hearty stand alone dish if you are so inclined. And, most times I am. Plus, this chimichurri. If I were a teenage girl, I would send it a love note. It is bright, flavorful, and adds exactly the right amount of punch and interest. That's what I like - interesting food. No boring lunches here.
1 medium/large head cauliflower
1 can drained and rinsed chickpeas (about 1 ½ c.)
¼ c. olive oil
1 tsp. ground turmeric
1 tsp. granulated garlic
½ tsp. salt
Pepper to taste
Juice from 1 whole lemon
1 c. parsley, chopped
1 c. cilantro, chopped
1 clove garlic, minced
½ tsp. chili flakes (or to taste)
¼-1/3 c. olive oil
¼ tsp. salt
Preheat oven to 450 degrees. Line baking sheet with parchment paper.
Slice cauliflower into ¼ - ½ inch thick steaks. Arrange in a single layer on prepared baking sheet. Sprinkle chickpeas over top of cauliflower.
In a small bowl, whisk together ¼ c. olive oil, turmeric, granulated garlic and salt/pepper.
Drizzle turmeric oil mixture over cauliflower steaks and chickpeas, massaging into both sides of steaks and on chickpeas.
Roast for 20 minutes, remove from oven, stir gently and/or flip over cauliflower steaks to prevent burning. If you prefer them more caramelized, return to oven and roast 5 minutes more.
While roasting, make chimichurri sauce: In a small bowl, add lemon juice, chopped parsley, chopped cilantro, garlic, chili flakes, ¼-1/3 cup olive oil, ¼ tsp. salt and pepper. Whisk/stir to combine.
To serve, drizzle chimichurri mixture over cauliflower steaks and roasted chickpeas. Devour.
Serving suggestion: this is great as a side to grilled tilapia or salmon, or feel free to let it shine on it's own.