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):

Instructions:

Chimichurri

1. Combine vinegar, water, salt, garlic, shallot, and red pepper flakes in a bowl. Let it stand for 10 min.
2. Stir in the herbs.
3. Using a fork, whisk in the oil.

Roasted cauliflower

1. Preheat the oven to 230°C. Coat a large rimmed baking sheet with cooking spray.
2. In a large bowl, toss cauliflower with oil and salt.
3. Spread them on the prepared baking sheet.
4. Roast the cauliflower until it starts to soften and brown on the bottom, about 15 minutes.
5. 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.