I’m super excited to share this recipe with you because as you receive this email, my husband and I are embarking on a year long adventure where we will be traveling, exploring and (most importantly!) tasting the flavors of the world. We’ve just landed in Argentina, the birth place of chimichurri, so to celebrate the year ahead and what we are calling The Global Dinner Party Project, I wanted to share an Argentinean inspired dish with you.
What is The Global Dinner Party Project? Well, one of the missions behind The Simple Kitchen is to get more people eating real and simple food. Additionally, I see meal times as a way to slow down so that you can connect with each other (and nature) one simple meal at a time. So, on our year long journey, I am going to be hosting dinner parties at our Airbnb’s all around the world. I will be in many different kinds of kitchens – some stocked, some more minimal – and in many different countries, but I plan to continue to create and share simple recipes using real food with all of you! There are bound to be challenges as I will be out of my comfort zone, without my go-to kitchen gadgets and in foreign places where I will need to find guests to attend my parties… but I am up for the challenge to prove that you really can create simple, healthy meals anywhere in the world as long as you are using ‘real’ food!
So that’s what’s happening at The Simple Kitchen in 2015. Now let’s talk chimichurri!!!! Which is a staple in my house because when you take regular old veggies and throw a good sauce on them, you are suddenly in flavor heaven! And the truth is, this recipe would be nothing without the chimichurri – yes roasted cauliflower is tasty and it’s nice to get a new texture from chickpeas but the chimichurri is the real star of the show.
P.S. Want to learn a little more about our plans in 2015? Check out this short video.
- 2 heads of cauliflower
- 2 cans (15oz) chickpeas, drained
- 2-3 Tbsp olive oil
- Salt + Pepper to Taste
- 1-2 bunches of carrots
- Chimichurri Sauce
- 2 cups fresh parsley leaves, packed (about 1 bunch)
- 4 medium garlic cloves
- 4 tsp dried oregano
- ¼ cup red wine vinegar
- ¼-1/2 tsp red pepper flakes
- 1 tsp salt
- ½ tsp black pepper
- 1 cup good quality extra virgin olive oil
- Preheat oven to 375.
- Meanwhile, remove stems of cauliflower and chop so you are left with small florets.
- Place florets and chickpeas on a baking dish. Mix well with olive oil and sprinkle with salt and pepper (you don’t need to season too much as it will be served with a sauce).
- Roast for about 40 minutes or until cauliflower is browned and chickpeas begin to get crispy.
- Meanwhile, prepare chimichurri sauce by placing all ingredients except olive oil in a food processor. Mix until chopped. You may need to scape ingredients down from sides of bowl. With food processor running, slowly add in olive oil until mixed well.
- Finally, prepare carrots by peeling off outer layer and discarding. Then use the same peeler to create thin but wide ribbons. You’ll want to pat these with a paper towel to remove moisture.
- To serve, arrange carrots topped with cauliflower & chickpeas and then drizzle chimichurri sauce over the top.