45 minutes
Savor the vibrant flavors of this roasted cauliflower adorned with a fresh, herby chimichurri sauce. This dish brings a zesty twist to your table, combining the caramelized warmth of the oven-roasted vegetable with the bright, tangy notes of the Argentinian condiment.
Cauliflower, cut into florets
head
tablespoons
Flat Leaf Parsley, tightly packed
cups
tablespoons
cups
to taste
cloves
each
tablespoons
teaspoons
1. Prep
Preheat your oven to 400°F (200°C). Wash and cut your cauliflower into florets, ensuring flat sides for optimal roasting. Pat dry with paper towels.
2. Make Chimichurri
Combine parsley, oregano, dill, garlic, and shallot in a blender or food processor. Pulse until finely chopped. Add in 1/4 cup of olive oil, red wine vinegar, and crushed red pepper flakes. Blend until you achieve a saucy consistency. Season with salt and freshly ground black pepper to taste. Reserve half of the chimichurri for serving and use the other half to dress the cauliflower before roasting.
3. Dress
In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, half of the chimichurri, salt and ground black pepper to taste.
4. Roast
Spread the chimichurri-dressed cauliflower florets onto a foil-lined baking sheet in a single layer to ensure even cooking. Roast in the preheated oven for 25-30 minutes or until the edges of the cauliflower are golden brown and the florets are tender.
5. Finishing Ingredients
Once the cauliflower is roasted, remove from the oven and let it cool for a few minutes. Drizzle the reserved chimichurri over the warm cauliflower or serve it on the side.
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