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Roasted Cauliflower, Turnips, and Chickpeas
with chimichurri sauce and rice

Active: 30 min Total: 45 min
Simple roasted cauliflower, turnips, and chickpeas gets the perfect kick of flavor with our homemade chimichurri sauce.
Smarts: You can make chimichurri sauce whenever you have some leftover parsley and / or cilantro. The proportions don't have to be perfect - it will still be delicious!


Roasted Cauliflower, Turnips, and Chickpeas with Chimichurri Sauce and Rice:
  • Cauliflower - 1 head , chopped
  • Turnips - 1 , chopped ((~3/4 lb))
  • Garbanzo beans (14 oz / 397 g can) - 1 can , drained and rinsed ((~2 cups))
  • Rice - 2/3 cup , uncooked ((white or brown))
  • Cooking oil - 3 Tbsp
  • Panko breadcrumbs - 1/4 cup
  • Homemade chimichurri sauce - 1/4 cup + 1/4 cup ((ingredients listed separately))
  • Lemon - 1/2 , juice of
  • Salt and pepper - to taste
Chimichurri Sauce:
  • Cilantro - 1 bunch , bottom stems chopped off (feel free to mix in some parsley too)
  • Garlic - 2 cloves
  • Shallots, small - 1 bulb
  • Capers - 2 Tbsp
  • Red wine vinegar - 1 Tbsp
  • Lime - 1 , juice of
  • Salt - 3/4 tsp
  • Oil, cooking - 2/3 cup (plus more as needed)


  1. Cauliflower / Turnips - Prep as directed. (Can be done up to 3 days ahead)
  2. Chickpeas - Drain and rinse.
  3. Cook rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

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  1. Heat oven to 500F (260C) degrees. Adjust racks, so one is in the middle and one is on the top.
  2. Spread cauliflower and turnips out onto a sheet pan and cover tightly with foil. Start by steaming vegetables for 8 minutes on the top rack.
  3. Take veggies out of the oven and turn oven down to 450F (232C) degrees. Remove foil and divide veggies between two sheet pans. You want to make sure they’re not crowded so they roast and caramelize correctly. Divide chickpeas across the two sheet pans and toss veggies and chickpeas with cooking oil. Roast for 15 minutes.
  4. While veggies are roasting, make chimichurri sauce (this makes enough for two nights). In a blender or a food processor, combine cilantro, garlic, shallot, capers, red wine vinegar, lime juice, salt, and oil. Add more oil if it’s too thick. Season to taste with salt or more lime juice. Reserve 1/3 cup (79 ml) (enough for 4 servings; adjust accordingly for a different serving size) for tomorrow night’s dinner. (This can also be done up to 5 days ahead)
  5. Right when veggies come out of the oven, toss with panko and first part of chimichurri (make sure you’ve set aside tomorrow night’s portion - about 1/3 cup (79 ml)). Finish with lemon juice, taste, and season to taste with salt and pepper if needed.
  6. Enjoy roasted veggies and chickpeas with remainder of the chimichurri and rice.



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