Roasted Cauliflower with Chimichurri
Think cauliflower is just a boring form of broccoli? Think again. We roast them to bring out its natural sweetness, then toss it with our chimichurri sauce to bring a surprisingly punch of flavor to a deceptively simple dish.
Crushed red pepper flakes
Red wine vinegar
You’ll Also Need
Salt and pepper
Rimmed baking pan
Foil or parchment paper
Wash and dry produce. Keep ingredients separate.
Pick Italian parsley leaves from stems, chop; discard stems. Pick oregano from stem, chop leaves finely; discard stem. Halve and peel shallot; slice. Mince or grate half the garlic.
Pre-heat oven to 425 degrees. Line a baking pan with foil or parchment paper. Scatter cauliflower, sliced shallots and uncut garlic; toss with 4 tablespoons olive oil. Season with salt and pepper. Roast, tossing occasionally, until almost tender, 15-20 minutes.
Make the chimichurri: in a small bowl combine Italian parsley, oregano, minced garlic, ¼ teaspoon crushed red pepper flakes (remainder is for garnish), red wine vinegar and ¼ cup olive oil. Season with salt and pepper, whisk and let stand.
To serve, toss chimichurri sauce over roasted cauliflower, shallot and garlic mixture, coating all vegetables. Garnish with more crushed red pepper flakes as desired.