1headof cauliflower, clean and cut into your desired sized pieces
Olive oil for drizzling
Salt and pepper
Chimichurri Ingredients
½cupfresh parsley (tender stems ok)
½cupfresh mint leaves
1cuppacked fresh cilantro (stems ok)
¼cupred onion, roughly chopped
3clovesgarlic, roughly chopped
3tbspred wine vinegar
2tbsplime juice
½tspred pepper flakes (optional and you can adjust amount)
½cupextra virgin olive oil
salt to taste
Instructions
For the Chimichurri Sauce
Combine the first 8 ingredients into a blender, and blend into a paste. With the blender running on low, slowing add a thin stream of the extra virgin olive oil until well incorporated. Pour chimichurri into a glass jar and refrigerate until ready to use. Can be made a day or two ahead of time. This can also be made and frozen for up to 6 months.
For the cauliflower
Preheat oven to 375 degrees F.
On a baking sheet, spread the cut cauliflower pieces, drizzled with olive oil, salt and pepper. Place into the oven and roast for 45 minutes, turning and rotating until they are well browned.
Plate the cauliflower onto serving plate and pour chimichurri sauce on top. You will have extra sauce and it can be served on the side with any grilled meat or fish if desired. The extra sauce will last 2-3 days in the refrigerator or can be frozen up to 6 months.