Description
At its core, Chimichurri Roasted Cauliflower is a fusion of classic roasting techniques and the iconic condiment of Argentina and Uruguay. While cauliflower has seen a massive surge in popularity over the last decade as a low-carbohydrate alternative to grains, it truly shines when it is allowed to be itself: a sturdy vegetable capable of holding up to intense flavors.
Ingredients
Scale
For the cauliflower:
- 1 large head cauliflower (cut into florets)
- 2–3 tbsp olive oil
- Salt (to taste)
- Black pepper (to taste)
For the chimichurri sauce:
- 1 cup fresh parsley (finely chopped)
- 3–4 cloves garlic (minced)
- 2 tbsp fresh oregano (or 1 tbsp dried)
- 2 tbsp red wine vinegar (or lemon juice)
- ½ cup olive oil
- ½ tsp chili flakes (adjust to spice level)
- Salt and pepper (to taste)
Instructions
1. Roast the cauliflower
- Preheat oven to 220°C (425°F)
- Toss cauliflower florets with olive oil, salt, and pepper
- Spread on a baking tray in a single layer
- Roast for 25–30 minutes, flipping halfway, until golden and slightly crispy
2. Make the chimichurri
- In a bowl, mix parsley, garlic, and oregano
- Add vinegar (or lemon juice)
- Slowly stir in olive oil
- Add chili flakes, salt, and pepper
- Mix well and let it sit for 10 minutes (this boosts flavor)
3. Combine
- Drizzle chimichurri over the hot roasted cauliflower
- Toss lightly or serve sauce on the side
Notes
Packed with nutrients and fresh herbs, this dish is both wholesome and delicious—proof that healthy eating doesn’t have to be boring.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Argentinian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
Keywords: Roasted cauliflower with chimichurri sauce, herby roasted cauliflower, Argentine style cauliflower, zesty baked cauliflower florets