Try this recipe for Roasted Cauliflower with Chimichurri

Try this recipe for Roasted Cauliflower with Chimichurri

This simple recipe is made with almond-roasted cauliflower, seasoned with Italian seasoning, olive oil, and pepper and topped with chimichurri sauce. (Courtesy Kathleen Schiffer)

This simple recipe for Roasted Cauliflower with Herbs pairs excellently with chimichurri, according to Amanda Haas in her new cookbook, “Simple at Home: Easy Dishes for a Busy Life.” She points out that adding almonds or pine nuts to the roast adds a level of toastiness. Additionally, cauliflower contains fiber, B vitamins, and antioxidants for an additional nutrition boost.

Roasted cauliflower with chimichurri

Serves 2 to 4


2 tablespoons extra virgin olive oil

2 teaspoons Italian spices

Kosher salt and freshly ground black pepper

1 head cauliflower (1 to 1½ pounds), cut into 2-inch florets

1/4 cup chimichurri, plus more for serving

3 tablespoons of roasted, salted and chopped almonds


Preheat the oven to 425 degrees.

Place parchment paper on a baking tray.

In a large bowl, combine olive oil, Italian seasoning, 1 teaspoon salt, and a pinch of ground pepper. Mix the ingredients until combined, then add the cauliflower. Using your hands, toss together until the cauliflower is evenly coated with the spice mixture. Spread the cauliflower in an even layer on the prepared baking sheet.

Roast, stirring once, until golden brown, slightly charred and tender, 20 to 30 minutes.

Transfer to a serving plate, garnish with chimichurri and sprinkle with almonds. Serve with additional chimichurri on the side.

To store: Leave it to cool completely. Refrigerate in an airtight container for up to 2 days. Serve leftovers at room temperature (do not reheat).

— Courtesy of Amanda Haas, “Homemade Simple: Easy Dishes for a Busy Life” (Cameron + Company, $29)

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