Easy Cauliflower Recipe with Chimichurri
Healthy and delicious, this easy cauliflower recipe is tossed with mouthwatering chimichurri sauce making for one of the best vegan, paleo and Whole30 compliant side dishes.
OK, I know I’ve been on a chimichurri kick lately–just in case you missed it, I shared my recipe for delicious chimichurri sauce here, and a killer shrimp chimichurri recipe here–but, I mean, have you tried chimichurri? It is that good!
I just felt like I would be doing y’all a disservice (yes, I said y’all… I am from Georgia and this brilliant Atlantic article proves the word is one that should be in EVERYONE’S vocabulary) if I didn’t share with you another one of my favorite chimichurri recipes: roasted cauliflower chimichurri!
Just like the other chimichurri recipes, this one requires almost no time in the kitchen. Especially if you splurge for pre-cut cauliflower florets, as the only real work to be done is cutting the cauliflower.
Especially if, like me, you keep a big batch of chimichurri sauce in your fridge at all times. Which I highly recommend–such an easy way to kick up a sad weeknight meal in a hurry.
After that, it’s as simple as roasting the cauliflower for 25-30 minutes and then tossing with the dreamiest, most flavorful, delicious sauce on the planet. I think you can handle it.
Just be sure to get your cauliflower extra, super-duper charred and crispy. The flavor this kind of caramelization provides is incredible, not to mention an awesome texture addition.
I’m convinced the cauliflower haters out there–these are usually the same people who hate broccoli and Brussels sprouts…let the record show, I don’t understand these people–simply haven’t had the vegetable prepared well.
There are few things more unappetizing than slimy, steamed broccoli or cauliflower with no texture, no flavor, no sauce, no fun. Who would like that?
But you roast up these cruciferous veggies with some garlic and red pepper flakes and BAM…. insanely delicious side dish with less than 2 minutes of work.
Toss with habit-forming chimichurri sauce and there’s no turning back. Not convinced? I dare you to try this roasted cauliflower chimichurri and not go back for seconds. Ready go!
- 1 head organic cauliflower , cut into florets
- 1.5 tablespoons organic extra-virgin olive oil
- 1/2 cup chimichurri sauce
- Preheat oven to 425F. Toss cauliflower with olive oil and roast for 15 minutes on a baking sheet. Toss cauliflower around on the baking sheet and roast for an addition 5-10 minutes, or until crisp and caramelized.
- Toss cauliflower with chimichurri sauce and serve.
Photo Credit: Heidi Geldhauser
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