If you’ve been searching for a show-stopping, flavorful vegetable dish that’s as stunning as it is delicious, you’re going to love this Whole Roasted Cauliflower with Herb Chimichurri Recipe. This dish transforms a humble cauliflower into a tender, golden centerpiece bursting with vibrant, zesty herb flavors. With its beautifully crisp exterior and rich, fresh chimichurri drizzled on top, it’s perfect for family dinners or impressing guests who might not expect just how exciting a roasted cauliflower can be.
Ingredients You’ll Need
The magic of this Whole Roasted Cauliflower with Herb Chimichurri Recipe lies in its simple yet thoughtfully chosen ingredients. Each one contributes essential elements: from the creamy texture of the cauliflower itself to the bright, herbal punch in the chimichurri.
- 1 whole cauliflower, leaves trimmed off: The star of the dish, providing a firm but tender base when roasted.
- 1/3 cup olive oil, divided: Adds richness and helps achieve that gorgeous golden crust on the cauliflower.
- 1/2 cup fresh parsley: Offers fresh, grassy notes central to the chimichurri’s flavor profile.
- 1/4 cup fresh cilantro: Brings a zesty, citrusy undertone to brighten the sauce.
- 3 tablespoons fresh oregano: Adds a warm, slightly peppery herbal layer, essential for complexity.
- 3 tablespoons red wine vinegar: Provides sharp acidity that balances the earthiness of the cauliflower.
- 2 garlic cloves: Infuses the chimichurri with a pungent, savory kick.
- 1/2 teaspoon crushed red pepper: Delivers a subtle heat to wake up your taste buds.
- 1/2 teaspoon salt: Enhances all the flavors without overwhelming them.
- 1/2 teaspoon cumin: Introduces a warm, nutty spice characteristic that pairs beautifully with roasted vegetables.
- 1/4 teaspoon paprika: Adds a touch of smoky sweetness and color to the sauce.
How to Make Whole Roasted Cauliflower with Herb Chimichurri Recipe
Step 1: Prepare Your Oven and Cauliflower
Start by heating your oven to 375 degrees Fahrenheit (190 degrees Celsius). While it warms up, rinse your whole cauliflower thoroughly and trim off any leaves to keep things neat and tidy. Using 1/4 cup of olive oil, coat the cauliflower evenly from top to bottom, ensuring every nook is glistening to create a beautiful roasted crust.
Step 2: Roast the Cauliflower Covered
Place the oiled cauliflower into a cast-iron skillet or any baking dish you have handy. Cover it well with aluminum foil to lock in moisture during the first phase of roasting. Let it cook covered for 30 minutes so it can soften up while steaming gently inside.
Step 3: Finish Roasting Uncovered
Remove the foil carefully—your kitchen will start smelling amazing by now! Roast the cauliflower uncovered for another 60 minutes. This is when the golden brown color forms on the surface, giving a lovely texture contrast between crispy edges and soft insides.
Step 4: Make the Herb Chimichurri Sauce
While the cauliflower roasts, it’s time to whip up the vibrant herb chimichurri sauce. In a small food processor, combine the remaining olive oil with fresh parsley, cilantro, oregano, garlic cloves, red wine vinegar, red pepper flakes, salt, cumin, and paprika. Pulse the mixture until well combined but still retains a little texture. This sauce is packed with fresh, bold flavors that will perfectly complement the roasted cauliflower.
Step 5: Rest and Dress the Cauliflower
Once out of the oven, let your cauliflower rest for about 10 minutes. This helps it firm up just slightly, making it easier to slice and serve without falling apart. Finally, generously drizzle your homemade herb chimichurri over the entire head—it’s the final step that makes this recipe irresistibly delicious and aromatic.
How to Serve Whole Roasted Cauliflower with Herb Chimichurri Recipe
Garnishes
To elevate your presentation and add extra layers of flavor, sprinkle some toasted pine nuts or slivered almonds on top. Fresh lemon wedges to squeeze over before eating bring a lovely, bright tang that highlights the chimichurri’s vibrancy.
Side Dishes
This dish pairs beautifully with a variety of sides! Think fluffy quinoa or herbed couscous to catch every bit of sauce. Alternatively, a crisp green salad or roasted potatoes with garlic would complement the cauliflower’s rich, earthy taste.
Creative Ways to Present
For a crowd, place the whole roasted cauliflower on a large platter surrounded by colorful veggies or slow-roasted tomatoes. You can also slice the cauliflower into thick “steaks” and serve each portion drizzled with chimichurri alongside a dollop of creamy yogurt or tahini sauce for contrast.
Make Ahead and Storage
Storing Leftovers
Store any leftover roasted cauliflower tightly covered in the refrigerator for up to 3 days. Keep the chimichurri sauce in a separate airtight container to preserve its fresh flavors.
Freezing
Freezing roasted cauliflower can affect its texture, so it’s best to freeze only if absolutely necessary. Wrap tightly in plastic wrap and foil before placing in a freezer-safe bag. The herb chimichurri sauce freezes well in ice cube trays for easy portioning—and thaw completely before use.
Reheating
Reheat your cauliflower gently in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) to maintain its integrity and crispy edges. Avoid microwaving to keep the texture intact. Add fresh chimichurri after reheating for maximum flavor freshness.
FAQs
Can I use frozen cauliflower for this Whole Roasted Cauliflower with Herb Chimichurri Recipe?
Frozen cauliflower usually has a softer texture once thawed, which makes it difficult to roast whole successfully. For best results, always use a fresh, whole cauliflower head.
Is it possible to make the herb chimichurri sauce vegan?
Absolutely! This recipe is naturally vegan as it uses only fresh herbs, olive oil, and spices—no animal products required.
How spicy is the chimichurri sauce?
The crushed red pepper adds just a gentle, pleasant heat that awakens the palate without overpowering the freshness of the herbs. You can adjust the amount based on your heat tolerance.
Can I prepare the chimichurri sauce ahead of time?
Yes, the chimichurri actually develops deeper flavors if made a few hours before serving. Just store it in the refrigerator in an airtight container and bring to room temperature before drizzling.
What if I don’t have a food processor?
No problem! You can finely chop all the herbs and garlic by hand and whisk the sauce ingredients together. It will still be delicious, just a bit chunkier.
Final Thoughts
This Whole Roasted Cauliflower with Herb Chimichurri Recipe is truly one of those dishes that can win over even the most skeptical eaters. It’s vibrant, wholesome, and packed with flavor in every bite. Whether you’re cooking for a casual weeknight or a special occasion, I hope you enjoy making and sharing this beautiful recipe as much as I do!
Print
Whole Roasted Cauliflower with Herb Chimichurri Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A flavorful and visually striking whole roasted cauliflower recipe, infused with a vibrant chimichurri sauce made from fresh herbs and spices. This easy-to-make dish features tender, golden-brown cauliflower cooked slowly in the oven to develop a rich, savory taste that serves as a perfect centerpiece or side dish.
Ingredients
Cauliflower
- 1 whole cauliflower, leaves trimmed off
- 1/3 cup olive oil, divided
Chimichurri Sauce
- 1/2 cup fresh parsley
- 1/4 cup fresh cilantro
- 3 tablespoons fresh oregano
- 3 tablespoons red wine vinegar
- 2 garlic cloves
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for slow roasting the cauliflower.
- Prepare Cauliflower: Rinse the whole cauliflower thoroughly and pat it dry. Use 1/4 cup of olive oil to coat the entire head evenly from top to bottom to help with browning and flavor.
- Initial Roast: Place the coated cauliflower into a cast-iron skillet or a baking dish. Cover it tightly with aluminum foil to trap steam, then roast for 30 minutes.
- Continue Roasting: Remove the foil and continue roasting uncovered for an additional 60 minutes. This will allow the cauliflower to develop a golden-brown crust while becoming tender inside.
- Make Chimichurri Sauce: While the cauliflower roasts, combine the remaining olive oil, fresh parsley, cilantro, oregano, red wine vinegar, garlic, crushed red pepper, salt, cumin, and paprika in a small food processor. Pulse until the mixture is blended but still has some texture.
- Rest and Serve: Remove the cauliflower from the oven and let it rest for 10 minutes. Spoon generous amounts of the chimichurri sauce over the cauliflower before serving to add a fresh, herbaceous kick.
Notes
- Using a cast-iron skillet helps in even heat distribution and promotes better browning.
- Covering the cauliflower during the first part of roasting traps steam, helping it cook through before crisping the exterior.
- Letting the cauliflower rest after roasting allows the juices to redistribute for more flavor.
- This dish pairs well with grilled meats or can be served as a vegetarian main course.
- To add a smoky flavor, you can sprinkle a bit more paprika or even smoked paprika in the chimichurri sauce.
