Oven Roasted Cauliflower with Chimichurri Sauce
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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.
Servings
8 people
Cook Time
18 minutes
Servings
8 people
Cook Time
18 minutes
Oven Roasted Cauliflower with Chimichurri Sauce
Print Recipe
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
Servings
8 people
Cook Time
18 minutes
Ingredients
Cauliflower
Chimichurri Sauce
Servings: people
Instructions
  1. 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.
  2. 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.
  3. Remove cauliflower from oven when done and sprinkle with cheese. Put back into the oven for 5 minutes, until cheese is melted and browned.
  4. Top cauliflower evenly with Chimichurri sauce. Serve while still warm. (Although it tastes great cold too!)
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Oven Roasted Cauliflower with Chimichurri Sauce

 

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.

  1.  Preheat oven to 400’.  Cut cauliflower into 1 to 2 inch flowerets and place on a 12x17x1 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.
  2. 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.
  3. Remove cauliflower from oven when done and sprinkle with cheese.  Put back into the oven for 5 minutes, until cheese is melted and browned.
  4. Top cauliflower evenly with Chimichurri sauce.  Serve while still warm.  (Although it tastes great cold too!)