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Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the cauliflower, chickpeas, oil and seasonings to the baking sheet and toss to combine. Place in the oven and bake for 20 minutes. Toss and cook for another 10 minutes.
Meanwhile, add all of the chimichurri ingredients to a food processor and blend until smooth. Set aside.
Add the rice & broth to a skillet and bring it to a boil. Cover, lower the heat and simmer for 15-20 minutes, or until the liquid is absorbed. Remove the lid and add 2-4 tablespoons of chimichurri. Fluff with a fork, taste and adjust the seasonings as needed.
To serve, add rice to each bowl and top with the roasted cauliflower & chickpeas. Serve with the remaining chimichurri on the side & top with any leftover fresh herbs.