Name: Roasted Chimichurri Cauliflower
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup firmly packed flat-leaf parsley; 1/2 cup cilantro; 2 tablespoons fresh oregano; 2 cloves garlic, minced; 1 tablespoon red wine vinegar; 1 tablespoon fresh lime juice; ⅓ cup olive oil; 1/2 teaspoon red chili flakes; Salt

Ingredients

Scale

1 head cauliflower, cut into florets

1 tbsp olive oil

Salt as needed

Chimichurri Sauce

1 cup firmly packed flat-leaf parsley
1/2 cup cilantro
2 tablespoons fresh oregano
2 cloves garlic, minced
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
⅓ cup olive oil
1/2 teaspoon red chili flakes
Salt

Cook Mode Prevent your screen from going dark

Instructions

Cauliflower: Heat oven to 400 degrees. Spread parchment paper onto a baking pan. Cut cauliflower into florets and drizzle with 1 tbsp olive oil and coat hands with it. Toss and coat the cauliflower. Sprinkle with salt all over. Bake for 25-30 minutes until slightly crispy. Toss the florets mid bake for an even bake.
Chimichurri Sauce: Throw everything in a food processor and blend until smooth. Adjust seasonings to taste.
Serve: Serve the roasted cauliflower on top of the chimichurri sauce and sprinkle chopped parsley.

Prep Time: 10
Cook Time: 20