Description
Crispy roasted cauliflower florets served with a vibrant, herbaceous chimichurri sauce. This healthy yet flavorful dish makes a stunning vegetarian main or side with Argentinian flair!
Ingredients
- 1 head of cauliflower (cut into florets)
- 1 medium sweet onion (thick-sliced)
- 4 garlic cloves (peeled)
- 1/2 cup Chimichurri Sauce (store-bought or click for my recipe)
- ¼ cup olive oil (divided)
- 4–6 thyme sprigs
- ¼ teaspoon crushed red pepper
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
Roast Cauliflower: Preheat oven to 425°F (220°C). Toss florets with oil and spices. Roast 25-30 mins until crisp-tender and charred at edges.,Make Chimichurri: Pulse parsley, cilantro, and garlic in food processor until minced. Transfer to bowl and whisk in remaining sauce ingredients.,Serve: Arrange roasted cauliflower on platter. Drizzle generously with chimichurri. Garnish with lemon wedges and flaky salt.
Notes
Meal Prep: Cauliflower roasts well ahead – reheat at 400°F for 5 mins,Sauce Storage: Chimichurri keeps refrigerated 1 week,Spice Control: Adjust red pepper flakes to taste,Vegan Option: Ensure no cheese garnish,Presentation Tip: Serve on rustic wooden board
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish/Vegetarian Main
- Method: Roasted
- Cuisine: Argentinian Fusion
Nutrition
- Serving Size: 1.5 cups cauliflower + 2 tbsp sauce
- Calories: 180 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: undefined
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg