Sheet-Pan Cauliflower 'Chicken'-Style Cutlets with Roasted Carrot Chimichurri & Pistachio Crust
This inventive vegetarian sheet-pan meal features cauliflower 'chicken'-style cutlets coated with a crunchy pistachio crust, roasted alongside rainbow carrots and chickpeas. Finished with a zesty carrot chimichurri, it's a protein-rich, flavor-packed dinner ready in 45 minutes.
- 1 large head cauliflower, cut into 1/2-inch thick 'cutlets'
- 1.5 cups canned chickpeas, drained and rinsed
- 4 medium rainbow carrots, sliced lengthwise
- 0.75 cup unsalted shelled pistachios, finely chopped
- 0.5 cup panko breadcrumbs
- 2 large eggs, beaten
- 0.25 cup Greek yogurt (plain or dairy-free)
- 0.5 cup fresh parsley, finely chopped
- 0.25 cup fresh cilantro, finely chopped
- 2 tbsp red wine vinegar
- 4 tbsp extra-virgin olive oil
- 2 large garlic cloves, minced
- 1 tsp lemon zest
- 1 tsp smoked paprika
- 1 tsp sea salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 425°F. Line a large sheet-pan with parchment paper.
🌡️ 425°FArrange cauliflower cutlets and carrot slices on one side of the sheet-pan. Toss chickpeas with 1 tbsp olive oil, smoked paprika, half the salt and pepper, and scatter on the pan.
In a shallow bowl, combine pistachios and panko. Brush cauliflower cutlets with beaten eggs, then press into pistachio-panko to coat. Place back on sheet-pan.
Drizzle remaining olive oil over vegetables. Roast for 25 minutes, flipping cauliflower and carrots halfway through, until golden and crisp.
⏱️ 25 minutes 🌡️ 425°FMeanwhile, make the carrot chimichurri: Finely chop 1/4 cup roasted carrots (from the pan when slightly cooled) and mix with yogurt, parsley, cilantro, red wine vinegar, garlic, lemon zest, and a pinch of salt.
Serve cauliflower cutlets topped with carrot chimichurri, alongside roasted carrots and chickpeas.
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Nutrition Information
Per serving. Values are approximate and may vary.
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