Meet your new go-to side dish for busy weeknight dinners! This roasted cauliflower and chimichurri sauce is light, herby, and very satisfying. I added chickpeas to this dish for extra heartiness! Usually, I prepare a sauce like this chimichurri sauce on the weekends and use it to season roasted vegetables! I specifically love the roasted cauliflower because it’s super versatile and a great vegetable to use as a “substitute” for animal protein. Justin will often stuff a sprouted pita with this chimichurri cauliflower and top it with tomatoes, sprouts and avocado. It makes a perfect plant-based “gyro” of sorts!
I love to make side dishes showcasing cauliflower! Cauliflower is super versatile and can easily be a light side dish or turned into a hearty main! Cauliflower is a neutral and one of my favorite vegetables because it works and pairs so well with both proteins and starches! I added chickpeas to this dish, which pair perfectly with cauliflower because it is a neutral when practicing food combining. Just omit the chickpeas if you feel that you don’t digest legumes well.