Roasted Cauliflower & Salsa Verde Rice
This Roasted Cauliflower & Salsa Verde Rice is an amazing plant based dinner! Flavor-packed rice, crispy cauliflower & chickpeas!
Ingredients
- 1 head cauliflower cut in florets
- 1 15-ounce can chickpeas drained and rinsed
- 3 tablespoons avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
FOR THE SALSA VERDE RICE
- 2 tablespoons avocado oil
- 3 cloves garlic diced
- 1 poblano pepper deseeded and diced
- 1/2 red onion thinly sliced
- 1 jalapeño diced, optional
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 cup white rice dry
- 1 cup salsa verde homemade or store bought
- 1 1/2 cups broth I used vegan chicken broth
- avocado, green onion, lime wedges, non-dairy yogurt optional toppings
Equipment
- sheet pan
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add all of the roasted veggie ingredients and toss to coat. Place in the oven and bake for 20 minutes. Toss and cook for another 10 minutes, or until the cauliflower starts to char.
- Meanwhile, heat the oil in a skillet over medium heat. Add the garlic, poblano and dry spices. Cook for 3-5 minutes, or until the veggies start to get tender. Add the rice and toast for about 2 minutes. Pour in the salsa verde & broth and bring to a boil. Cover, lower heat and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is cooked. Fluff with a fork, taste and adjust seasonings if needed.
- To serve add the rice to a platter and top with the roasted veggies. Serve with any of the optional toppings.
Video
Calories: 349kcal, Carbohydrates: 46g, Protein: 10g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Sodium: 631mg, Potassium: 650mg, Fiber: 7g, Sugar: 5g, Iron: 2mg
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