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roasted cauliflower with chimichurri

Roasted Cauliflower with Chimichurri

Tender, caramelized roasted cauliflower topped with a bright, herbaceous homemade chimichurri sauce. A vibrant and healthy vegetarian main or side dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Argentinian-Inspired, Global
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Roasted Cauliflower
  • 1 head cauliflower Cut into large florets
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
For the Chimichurri Sauce
  • 1 cup fresh flat-leaf parsley Packed
  • 1/4 cup fresh oregano leaves Or 2 tbsp dried oregano
  • 3 cloves garlic Minced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil Extra virgin
  • 1/4 teaspoon red pepper flakes Adjust to taste
  • 0.5 teaspoon kosher salt

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, toss the cauliflower florets with 3 tablespoons of olive oil, smoked paprika, salt, and black pepper until evenly coated.
  3. Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 30-35 minutes, flipping halfway through, until the edges are deeply caramelized and tender when pierced with a fork.
  4. While the cauliflower roasts, prepare the chimichurri: Finely chop the parsley, oregano, and garlic. If using a food processor, pulse briefly to maintain texture, avoiding over-processing.
  5. Transfer the herbs and garlic to a small bowl. Whisk in the red wine vinegar, 1/2 cup of olive oil, red pepper flakes, and 1/2 teaspoon of salt until combined. Taste and adjust seasoning if necessary.
  6. Once roasted, transfer the cauliflower to a serving dish. Drizzle generously with the prepared chimichurri sauce immediately before serving, or serve the sauce on the side.

Notes

This recipe is naturally gluten-free and vegan. For a richer flavor profile, consider adding 1 tablespoon of finely chopped cilantro to the chimichurri. The sauce can be made up to 3 days in advance and stored in the refrigerator.