Roasted Cauliflower Wedge Recipe
Red Chile Chickpeas, Chimichurri, Jasmine Rice
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cauliflower
Preheat the oven to 425°F (220°C). Remove the leaves from the cauliflower and slice it into wedges. Place the wedges on a baking sheet.
- 2
Season the Cauliflower
Drizzle the cauliflower wedges with olive oil, and season with salt, black pepper, and red chili flakes. Toss gently to coat.
- 3
Roast the Cauliflower
Roast in the preheated oven for 25-30 minutes, until golden brown and tender. Flip halfway through cooking for even browning.
- 4
Prepare the Red Chile Chickpeas
In a pan over medium heat, add chickpeas, cumin powder, paprika, garlic powder, and a pinch of salt. Cook for about 10 minutes until chickpeas are heated through and spices are fragrant.
- 5
Make the Chimichurri
In a bowl, combine chopped parsley, cilantro, and red wine vinegar. Add a pinch of salt and mix well. Set aside.
- 6
Cook the Jasmine Rice
In a pot, bring 2 cups of water to a boil. Add jasmine rice and a pinch of salt. Cover and reduce heat to low, cooking for 15 minutes or until rice is fluffy.
- 7
Assemble the Dish
Serve the roasted cauliflower wedges on a plate. Top with red chile chickpeas and drizzle with chimichurri. Serve alongside jasmine rice.