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Roasted Chimichurri Cauliflower

  • Author: Gabrielle
  • Total Time: 30 minutes
  • Yield: 2-4 servings 1x




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
  • cup olive oil
  • 1/2 teaspoon red chili flakes
  • Salt


  1. 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.
  2. Chimichurri Sauce: Throw everything in a food processor and blend until smooth. Adjust seasonings to taste.
  3. Serve: Serve the roasted cauliflower on top of the chimichurri sauce and sprinkle chopped parsley.


  • Prep Time: 10
  • Cook Time: 20
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