Description
This Roasted Cauliflower with Chimichurri Sauce recipe offers a flavorful and healthy vegetable side dish perfect for any meal. Roasting the cauliflower and sweet onion with garlic, thyme, and spices enhances their natural sweetness and creates a tender texture. The vibrant chimichurri sauce adds a fresh, zesty punch, balancing the roasted flavors beautifully. Ideal for vegetarians and anyone looking to add a nutritious vegetable dish to the table.
Ingredients
Scale
Vegetables
- 1 head cauliflower (cut into florets)
- 1 medium sweet onion (thick-sliced)
- 4 garlic cloves (peeled)
Seasonings and Oils
- ¼ cup olive oil (divided)
- 4-6 thyme sprigs
- ¼ teaspoon crushed red pepper
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Sauce
- ½ cup Chimichurri Sauce (store bought or homemade)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the cauliflower and vegetables to a perfect golden-brown.
- Prepare the vegetables: Toss the cauliflower florets, thick-sliced sweet onion, and peeled garlic cloves with half of the olive oil, crushed red pepper, thyme sprigs, kosher salt, and black pepper in a large bowl until everything is evenly coated.
- Roast the vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 35-40 minutes, stirring or turning halfway through, until the cauliflower is tender and browned on the edges.
- Finish and serve: Remove the thyme sprigs from the roasted vegetables. Drizzle with the remaining olive oil and toss to combine. Serve warm topped with the vibrant chimichurri sauce for a fresh and zesty finish.
Notes
- You can prepare chimichurri sauce ahead of time and store it in the fridge to save time.
- For extra crispness, spread the vegetables out well on the baking sheet without crowding.
- If you prefer a milder heat, reduce or omit the crushed red pepper.
- This dish pairs well with grilled meats or as a hearty vegetarian main.
