Roasted Cauliflower with Chimichurri Sauce

At GCF, we love roasted cauliflower served with a delightful chimichurri sauce!

Cauliflower is so nutritious - It is loaded with vitamins, minerals and antioxidants like Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese. And guess what? Cauliflower is also a good source of plant protein.

And this bright-tasting chimichurri…..Well, it’s just plain addictive! It works well with any roasted veggie and is also great served with grilled meat.

Roasted Cauliflower + Chimichurri Sauce

For the cauliflower:
1 head cauliflower
1/4 cup extra virgin olive oil
1 teaspoon kosher salt

For the chimichurri:
1/4 cup extra-virgin olive oil
1/2 cup flat-leaf parsley leaves, washed
2 cloves garlic
1 tablespoon red wine vinegar
Kosher or coarse salt and fresh ground pepper to taste
1 teaspoon fresh oregano leaves or 1/2 teaspoon dried oregano
Pinch red pepper flakes

Directions:

Preheat the oven to 450°F.

Cut the cauliflower into florets and toss with the olive oil and kosher salt. Roast in the oven for 15 to 17 minutes, until golden and toasted.

Make the chimichurri sauce while the cauliflower is roasting. In a mini food processor puree the olive oil, parsley, garlic, onions, vinegar, salt and pepper, oregano, and red pepper flakes. Taste and adjust the seasonings.

If you like this recipe, you might also like our delicious Roasted Kale Chips