I knew I had a keeper when my husband, who usually avoids cauliflower, could not stop eating this!!! It’s such an easy dish to put together too… the Chimichurri Sauce will keep in the fridge for a week and tastes great on grilled meats also.
Servings |
8 people |
Cook Time |
18 minutes |
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I knew I had a keeper when my husband, who usually avoids cauliflower, could not stop eating this!!! It’s such an easy dish to put together too… the Chimichurri Sauce will keep in the fridge for a week and tastes great on grilled meats also.
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Ingredients
Cauliflower
- 1 head cauliflower rinsed and dried
- 2 TBSP olive oil
- 1 cup mozzarella cheese shredded
Chimichurri Sauce
- 1 cup fresh parsley packed
- 3/4 cup fresh cilantro packed
- 2 cloves garlic
- 1/4 cup olive oil
- 1 TBSP red wine vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Servings: people
Instructions
- Preheat oven to 400º. Cut cauliflower into 1 to 2 inch flowerets and place on a 12 x 17 x 1 inch baking sheet. Drizzle 2 TBSP olive oil onto cauliflower and lightly toss to evenly coat. Bake for 13 minutes, until just starting to brown.
- While cauliflower is baking make Chimichurri Sauce. Place parsley, cilantro and garlic into a food processor and pulse until finely chopped. Remove to a small bowl and stir in ¼ olive oil, red wine vinegar, salt and pepper. Set aside.
- Remove cauliflower from oven when done and sprinkle with cheese. Put back into the oven for 5 minutes, until cheese is melted and browned.
- Top cauliflower evenly with Chimichurri sauce. Serve while still warm. (Although it tastes great cold too!)
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