Ahhh, it’s finally starting to feel like fall around these parts. We went on a long run this morning and I didn’t feel like I was going to collapse from heat exhaustion, so I think that means it is finally cooling down. There is also a nice crispness in the air that makes me so happy. So, now that I’m fully ready to embrace fall, we will be roasting all the vegetables!
Not that I haven’t been roasting them all summer long, but I think it is more socially acceptable now 🙂 Cauliflower is an interesting vegetable. It looks like it belongs in a jar full of formaldehyde, crumbles when you try to cut it apart, and isn’t the most flavorful when eaten raw or steamed (at least in my opinion!)
I actually didn’t start eating cauliflower much until just a few years ago. Up until then I had always just had it steamed and it was nothing too special. Then, I started roasting it and fell in love. It gets brown and caramelized and has one of the best tastes ever. I strongly believe that roasted cauliflower will cure anybody’s hatred for this strange looking vegetable.
Not only did I roast this cauliflower but I also topped it with some chimichurri sauce (probably not a traditional chimichurri but that is what I’m calling it!). This roasted cauliflower with chimichurri sauce is so fresh and flavorful and will go perfectly with any entree dish!
- 1 large head of cauilfower, cut into florets
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley leaves
- 2 whole green onions, roughly chopped
- 2 cloves garlic, minced
- 6 tablespoons fresh lemon juice, about 2 lemons
- 6 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Pre-heat oven to 450 degrees Fahrenheit. Toss cauliflower florets with oil, salt and pepper. Roast cauliflower until tender and caramelized, about 30 minutes.
- While cauliflower is roasting, add all of the chimichurri ingredients to a blender and blend until combined, about 30 seconds. Drizzle desired amount of sauce onto each serving of cauliflower.