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
Scale
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.
