Roasted Cauliflower With Chimichurri Sauce

Roasted Cauliflower With Chimichurri Sauce

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Drizzle the sauce over the entire platter or serve it on the side as a dipping sauce.

  • 2 Medium Heads Cauliflower
  • 1/4 Cup Olive Oil
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • Chimichurri Sauce
  • 1 Shallot
  • 1 Jalapeño Or Fresno Chile
  • 4 Garlic Cloves
  • 1/4 Cup Red Wine Vinegar
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/2 Cup Cilantro
  • 1/4 Cup Flat Leaf Parsley
  • 2 Tablespoons Oregano
  • 3/4 Cup Olive Oil
  1. Line 2 rimmed baking sheets with parchment paper. Set aside.
  2. Preheat oven to 425 degrees.
  3. Cut cauliflower into florets. In medium-size bowl toss florets with olive oil season with kosher salt and pepper. Arrange in single layer on prepared baking sheets. Place in oven 25 to 30 minutes until crisp tender.
  4. While cauliflower is roasting make the chimichurri sauce. Add shallot, jalapeño, garlic, vinegar, kosher salt, pepper, cilantro, parsley, and oregano to food processor. Pulse a few times and then add olive oil. Pulse until well combined. Transfer to serving bowl.
  5. Remove cauliflower from oven and transfer to serving platter. Drizzle sauce on roasted cauliflower or serve sauce on the side.
  6. Serve immediately.
  7. Serves 4
  8. Prep Time: 20 Minutes Cook Time: 30 Minutes Total Time: 50 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2020 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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