November 22nd, 2024
Recipes
Chimichurri Cauliflower
Valentina P
- Difficulty
•
- Time 30"
Roasted cauliflower tossed with toasted almonds, crumbly feta, and homemade parsley chimichurri sauce. A delicious and healthy vegetable side dish.
How To MakeDiet Type: Plant-based
Shopping List
-
Cauliflower
- 1/2 large head cauliflower (about 1 pound)
- 1 tablespoon extra-virgin olive oil
- 1 ounce crumbled feta or goat cheese (or plant-based feta, optional)
- 1/4 cup slivered or sliced almonds
- salt and pepper, to taste Chimichurri Sauce
- 1/2 bunch parsley
- 1/4 cup extra-virgin olive oil
- 1 tablespoon shallot or red onion, finely chopped
- 2 teaspoons red wine vinegar
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat the oven to 410 degrees Fahrenheit.
- Step 2: Cut the cauliflower into large florets (like the size of a thumb). The pieces will shrink while cooking, so avoid cutting them too small.
- Step 3: Toss the cauliflower with the 1 tablespoon of olive oil and season with salt and pepper. Spread in a single layer on a baking sheet and roast for 22 to 25 minutes, or until tender and lightly browned. Stir the cauliflower halfway through the cooking time.
- Step 4: Remove the cauliflower from the oven and crumble the feta or goat cheese over the top. Place the cauliflower back in the oven for 1 to 2 more minutes, or until the cheese is warm. Transfer the cauliflower to a serving bowl.
- Step 5: While the cauliflower cooks, prepare the Chimichurri. Remove the leaves from the parsley and discard the stems. Finely chop the parsley leaves and place them in a small bowl. Add all of the remaining chimichurri ingredients to the parsley and stir until combined into a thick paste. Refrigerate until ready to use.
- Step 6: Heat a dry frying pan over medium heat and add the slivered or sliced almonds. Toast them in the pan until they're fragrant and lightly toasted, about 2 to 3 minutes. Keep shaking the pan often to avoid burning.
- Serve: Drizzle the cauliflower with about 4 tablespoons of the prepared Chimichurri Sauce and fold in the toasted almonds. Serve with more sauce on the side and enjoy.
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Chimichurri Cauliflower
PT30M 1/2 large head cauliflower (about 1 pound) 1 tablespoon extra-virgin olive oil 1 ounce crumbled feta or goat cheese (or plant-based feta, optional) 1/4 cup slivered or sliced almonds salt and pepper, to taste 1/2 bunch parsley 1/4 cup extra-virgin olive oil 1 tablespoon shallot or red onion, finely chopped 2 teaspoons red wine vinegar 1 teaspoon dried oregano 1 garlic clove, minced 1/4 teaspoon paprika 1/4 teaspoon salt Gluten Free Paleo Vegan Low-Carb 3 Servings
Ingredients:
