• Katherine Arthurs

Olive Oil Roasted Cauliflower with Red Chimichurri

Do you like leftovers?

Confession - I usually pass on leftovers. I know, right. How could I?! BUT I will NEVER pass this fabulous Red Chimichurri. We had about 1/3 of a cup left over from the Salted Hanger Steak with Red Chimichurri + Grilled Flatbread with Hummus + I knew I had to use it on a roasted vegetable.

Cauliflower is such a great vegetable that can be made to go along chicken, steak, pork, seafood + even more vegetables to keep it vegetarian. I served this with some simple grilled chicken + a salad. It was a light + flavorful meal.

Olive Oil Roasted Cauliflower with Red Chimichurri

1 head of cauliflower, stem removed and sliced in 1/2 inch slices

2 tablespoons good quality olive oil

salt + pepper

Red Chimichurri

1 heaping cup red cherry tomatoes

2 tablespoons chopped red onion

3 garlic cloves

1/2 cup olive oil

large pinch of salt + pepper

1/2 teaspoon smoked paprika

1 pinch chili flakes

1 cup fresh parsley

1 lemon, juice (reserve the lemon)

1 tablespoon red wine vinegar

2 scallions

Using a blender, hand blender or food processor. Process all the ingredients together. Set aside to be used later.

Preheat oven to 425F.

Using a sheet pan, spread the 2 tablespoons of olive oil all over the pan. Arrange the cut cauliflower in one layer on the pan. Salt + pepper the tops.

Roast for 12 minutes or until the bottom is toasted brown. Flip over + cook for 2 minutes. Remove from oven.

Drizzle the Red Chimichurri over the top + serve extra at the table.