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Roasted Cauliflower with Chimichurri Sauce

Ingredients

Ingredients
  • 1 head of cauliflower, clean and cut into your desired sized pieces
  • Olive oil for drizzling
  • Salt and pepper
Chimichurri Ingredients
  • ½ cup fresh parsley (tender stems ok)
  • ½ cup fresh mint leaves 
  • 1 cup packed fresh cilantro (stems ok)
  • ¼ cup red onion, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 3 tbsp red wine vinegar
  • 2 tbsp lime juice
  • ½ tsp red pepper flakes (optional and you can adjust amount)
  • ½ cup extra 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. 
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