- 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.
Enjoy!