Roasted cauliflower with chimichurri

4 servings
Ingredients:
Roasted cauliflower
- 600 g cauliflower florets, cut into 2.5 cm pieces
- 15 mL extra virgin olive oil
- 1 pinch of sea salt
- 30 mL chimichurri (see below)
- 15 mL lemon juice
Chimichurri
- 60 mL red wine vinegar
- 1 pinch of sea salt
- 1-2 garlic cloves, minced
- 1 small shallot, finely chopped
- 2 g red pepper flakes (option, 1 finely chopped jalapeño could be used)
- 4 g fresh cilantro
- 7 g fresh flat-leaf parsley, minced
- 3 g fresh oregano, chopped
- 45 mL olive oil
- 3 tablespoon of water
Nutritional values (per serving):
Energy: | 177.5 kcal |
Total carbs: | 3.7 g |
Sugar: | 2.7 g |
Total fat: | 15.9 g |
Saturated fat: | 2 g |
Omega3: | 0.3 g |
Fiber: | 3.9 g |
Sodium: | 85.1 mg |
Instructions:
Chimichurri
- Combine vinegar, water, salt, garlic, shallot, and red pepper flakes in a bowl. Let it stand for 10 min.
- Stir in the herbs.
- Using a fork, whisk in the oil.
Roasted cauliflower
- Preheat the oven to 230°C. Coat a large rimmed baking sheet with cooking spray.
- In a large bowl, toss cauliflower with oil and salt.
- Spread them on the prepared baking sheet.
- Roast the cauliflower until it starts to soften and brown on the bottom, about 15 minutes.
- Meanwhile, combine the chimichurri with lemon juice in a large bowl. Add the roasted cauliflower and toss to coat. Return the cauliflower to the baking sheet and continue roasting until hot, about 5 more minutes.
Nutritional advice:
Green, purple, orange or white, cauliflower is low in calories, but did you know it is rich in vitamin C? Eat it raw and benefit fully from this high vitamin C content.