Whole Roasted Cauliflower with Chimichurri Sauce
This recipe for whole roasted cauliflower with chimichurri sauce is both stunning and substantial. Served whole, it's a perfect main dish for one or halved it's a lovely side or appetizer for two or four.
Cauliflower is in season year round, but it does peak in the fall. I'm sure we've all eaten overdone, boiled cauliflower and thought it tasted like glue. Roasting it in an oven (or on a grill) is a gorgeous way to cook cauliflower because it brings out the flavor, caramelizes it ever so slightly, and makes it perfectly tender.
Chimichurri is an Argentinian sauce typically used on grilled meat. The chimichurri topping is not absolutely essential, but it's a tangy, complementary flavor that does not disappoint. Alternatively, I think a splash of garlic butter would also taste great with the cauliflower.
I hope you enjoy this healthy, hearty recipe!
- 1 whole cauliflower, leaves trimmed off
- 1/2 cup olive oil, divided
- 1/2 cup fresh parsley
- 1/4 cup fresh cilantro
- 3 tablespoons fresh oregano
- 3 tablespoons red wine vinegar
- 2 garlic cloves
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
This fabulous method for cooking cauliflower, was inspired by Nom Nom Paleo's whole roasted cauliflower.