C – Chimichurri sauce on roasted cauliflower is amazing.
I need to try it on lots of vegetables. I didn’t think it would taste so great with vegetables. I have only tried chimichurri sauce on steak and fish. I have never had it on vegetables. It’s a great way to get more vegetables into your body.
It’s perfect.
It makes vegetables so flavorful. Roast some vegetables and drizzle chimichurri all over them. It really brings out the flavor.
I love that I get to use all the herbs from the garden. It’s also very simple to make. I like that. It’s pretty much our basic salad dressing recipe, along with lots of fresh herbs minced up.
Oh the possibilities … roasted potatoes would be great. These roasted cauliflower steaks were amazing with the sauce. A fresh herb-loaded sauce really makes a normally boring vegetable addicting and amazing.
I need to make this more often. The flavors are amazing. Sweet, sour, salty, spicy, herbs freshen and brighten the cauliflower.
I honestly can’t wait to make this again. Yesterday, I trimmed the herb garden and got a lot of herbs. I tried this chimichurri with other herbs and it worked out great, too. Use what you have and adjust to taste.
| Cauliflower Week 2016: Roasted Cauliflower Steak with Chimichurri Sauce |
- 3 Tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1 Serrano chili pepper, minced
- 2 Tbsp finely chopped fresh oregano
- 2 Tbsp finely chopped fresh thyme
- 3 Tbsp white balsamic vinegar
- ½ tsp paprika
- 3 Tbsp finely chopped flat-leaf parsley
- Grapeseed or canola oil
- 1 large head cauliflower
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Place olive oil, garlic, Serrano chili, oregano, thyme, vinegar, paprika, salt and pepper into a mixing bowl. Mix well and set aside.
- Turn over the cauliflower. Slice the cauliflower about inch thick, keeping the base intact so the florets stay on the base. Keep the florets that aren’t attached to the base for another use.
- Drizzle some canola or grapeseed oil all over the each slice of the cauliflower. Sprinkle salt and pepper on both sides.
- Bake the cauliflower until browned on both sides. About 30 to 40 minutes. Flipping over midway. Be careful to keep the florets intact with the base.
- Remove cauliflower from oven and carefully place on a serving dish.
- Add parsley to the chimichurri sauce. Mix well.
- Drizzle the chimichurri sauce over top.
- Serve.
- Enjoy!
It’s am amazing sauce and I can’t wait to try it on more vegetables. I wonder if I could make other types of chimichurri sauce to put on other things.
My addiction continues.