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Roasted Cauliflower and Chickpeas with Chimichurri Recipe

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This recipe for Roasted Cauliflower and Chickpeas with Chimichurri is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ lb head of cauliflower trimmed and broken into bite size florets
15 oz. can of chickpeas rinsed and drained
3 tbsp olive oil
¼ tsp crushed red pepper
½ tsp salt

Chimichurri ingredients:
1 cup packed flat leaf parsley
½ cup packed cilantro
1 shallot coarsely chopped
¼ cup olive oil
1 lime juiced
¼ tsp salt
¼ crushed red pepper

1 pita bread, warmed
2 green onions, sliced
zest of lime
Directions:
Directions:
Preheat oven to 450º. In a 15 x 10 inch baking pan combine the cauliflower, chickpeas, 3 tbsp olive oil, ½ tsp salt and ¼ tsp of the crushed red pepper. Toss to coat and spread evenly in pan Bake 25 minutes.

Meanwhile, for chimichurri, in a food processor or blender combine the parsley, cilantro, shallot, ¼ cup olive oil, ¼ tsp salt, and remaining ¼ tsp crushed red pepper. Cover and process until finally chopped. Spread 1 tbsp on each pita.

Top pitas with cauliflower mixture and drizzle each with remaining chimichurri. Top with green onions and lime zest.
Personal Notes:
Personal Notes:
Store bought chimichurri can be used.

 

 

 

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