Roast Cauliflower

ByClaudia Posted on Updated on
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This roasted cauliflower topped with chimichurri sauce is a very easy-to-make recipe, full of nutrients. It can be served as a light lunch or dinner, or a side dish, especially during summer days. 

Roasted cauliflower on a plate with a creamy yogurt base, generously topped with vibrant chimichurri sauce, showcasing a colorful and appetizing dish.

If you enjoyed the roasted veggie with chimichurri, you’ll love trying other easy dishes like my potato frittata or devilled eggs. The roasted pepper and chickpea stew, along with my saksuka recipe, tastes great on toasted bread. You can make the bread yourself with my easy no-knead bread recipe and add a poached egg for a perfect breakfast or light lunch.

I also love serving roasted cauliflower as steaks with a creamy tahini sauce dressing. Nevertheless, my roasted eggplant with a yoghurt sauce topping offers a tasty alternative. These recipes are simple to prepare and full of flavour, making them great for any meal!

Make your meals more nutritious with this easy-to-make healthy recipe, which includes roasted vegetables, and creamy yoghurt topped with tangy chimichurri sauce. You can also make it vegan-friendly using a vegan option for yoghurt.

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Why this recipe works 

This recipe is one of my favourite recipes. You can serve it on its own with a piece of freshly baked bread, giving you the ultimate satisfaction of a perfect comfort meal as it feels incredibly nourishing. The recipe uses simple ingredients, it only takes half an hour to make and will be a centrepiece on your table during any occasion.

Ingredients to make Roast Cauliflower

A vibrant ingredient shot featuring cauliflower florets, olive oil, salt, pepper, a small bunch of parsley, and ingredients for chimichurri sauce including finely chopped red onion, fresh parsley, fresh coriander, grated garlic, red wine vinegar, olive oil, diced chili, yoghurt, pepper, and seasoning

The recipe consists of three parts: seasoning and roasting, making the chimichurri sauce and the yoghurt base.

Cauliflower: I divide it into florets and usually use one head to serve four people. If you want to reduce portions, just place the leftover florets in a zip bag and freeze them. You can also use leftovers for recipes like cauliflower rice or mashed cauliflower. When shopping, look for creamy white, compact clusters of florets, and avoid any that are spotted or dull in colour.

Parsley, Coriander, Garlic: I add these to the chimichurri for fresh, earthy flavours. Parsley brightens the sauce, while coriander adds a citrusy, slightly spicy kick. I always use fresh garlic for a strong taste.

Olive Oil, Red Wine Vinegar, and Chili Powder: These ingredients provide richness and tanginess to the chimichurri sauce, use chilli powder to add a bit of heat.

Onion: I prefer using red onion for its mild sweetness.

Yoghurt: Use creamy yoghurt to complement the overall dish, to balance the flavours.

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Substitutions

To get the taste and flavours of this recipe, it would be best to use the original ingredients, although creating a new recipe with the ingredients at hand can bring a new version to life. Here is a list of substitutions for this recipe:

Cauliflower: Broccoli, Romanesco, or Brussels sprouts can be great alternatives. Other types o such as purple, orange, green (Romanesco) or Cheddar, would work very well.

Parsley: Substitute with cilantro (coriander) or fresh basil for a different flavour.

Olive oil: Avocado oil, grapeseed oil, or melted butter can replace olive oil for roasting.

Onion: Shallots or leeks can provide a similar oniony taste.

Coriander: Use cilantro leaves or parsley leaves.

Garlic: Garlic powder or garlic paste.

Red wine vinegar: Replace with apple cider vinegar or white wine vinegar for acidity.

Chilli powder: Crushed red pepper flakes, cayenne pepper, or paprika can offer heat and flavour.

Yoghurt: Dairy-free alternatives like coconut yoghurt or soy yoghurt can be used instead of Greek yoghurt for a vegan option.

A head of white cauliflower displayed on a rustic wooden board, highlighting its fresh and natural appearance.

Variations

Cheese Lover’s Delight: Sprinkle some grated Parmesan or crumbled feta cheese over the roasted bites before serving.

Nuts and Seeds: Incorporate toasted pine nuts, almonds, or sesame seeds for added crunch.

Vegan Option: Use dairy-free yoghurt or tahini instead of Greek yoghurt to cater to vegan preferences.

Citrus Zest: Enhance the chimichurri sauce with a burst of citrus by adding a hint of lemon or lime zest for a refreshing twist.

Pomegranate: Garnish with fresh pomegranate seeds for an extra crunch.

How to make this roast cauliflower recipe

Preheat the oven to 425°F (220°C). In a bowl, mix the cauliflower florets with olive oil, chopped parsley, salt, and pepper. Then, place them on a baking sheet and bake for 20-25 minutes until they turn golden and tender.

Roast cauliflower florets drizzled with 4 tablespoons of olive oil, seasoned with salt and pepper, and garnished with a small bunch of parsley, arranged in a parchment-lined pan, freshly baked and ready to serve.

After baking, you’ll get golden-brown cauliflower bites ready to be transformed into a fine dish.

How to make Chimichurri Sauce? What is Chimichurri made of?

For the Chimichurri Sauce you’ll need :

  • 1 red, white, or shallot onion, finely chopped
  • 1 small bunch fresh parsley, chopped
  • 1 small bunch fresh coriander, chopped
  • 2 garlic cloves, grated or finely chopped
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 diced chilli pepper or 1 tsp chilli powder
  • Salt and pepper

To make it you just need to mix into a bowl the chopped onions, parsley, coriander, garlic, red wine vinegar, olive oil, diced chilli pepper or chilli powder, salt, and pepper.

Chimichurri sauce in a bowl, featuring finely chopped red onion, fresh parsley, fresh coriander, grated garlic, red wine vinegar, olive oil, diced chili pepper, and seasoned with salt and pepper.
Roasted cauliflower on a plate with a creamy yogurt base, generously topped with vibrant chimichurri sauce, showcasing a colorful and appetizing dish.

Assemble: Add the cauliflower onto a plate, sprinkle evenly the homemade chimichurri sauce and serve while fresh.

A full list of ingredients and instructions can be found in the recipe card below.

Recipe FAQs

Cauliflower, resembling a large white flower, belongs to the same family as broccoli and cabbage. It is low in calories yet abundant in vitamins and minerals, it serves as a nutritious choice and can be prepared in various ways, such as roasting, steaming, boiling, or even eaten raw in salads.

Besides the common white option, there are other cool colours too. This veggie can be found in purple, green Romanesco, and even orange varieties. Every colour has a unique taste and nutrients, making them interesting ingredients for your recipes. So, don’t be surprised if you see a purple, green, or orange cauliflower at the grocery store! Please give them a taste and see which one you like the most.

Cleaning this vegetable before cooking is easy! Start by holding it under cool running water and gently rub it with your hands to remove any dirt. Peel off the outer leaves of the cauliflower and throw them away, they are not edible. Use a knife to carefully cut the florets (the little “trees”) from the main stem, leaving the florets in bite-sized pieces. Fill a bowl with water and add a pinch of salt, place the florets in the bowl and let them soak for a few minutes, this will help remove any remaining dirt.

You can roast it with a drizzle of olive oil, seasoned with salt and pepper. This way the cauliflower will get a nutty and subtle sweet taste. 

Another way to enhance the taste of this vegetable is by sautéing the florets in a pan with crushed garlic and different herbs. You can also experiment with spices like paprika, cumin or thyme, bringing out a distinct taste. 

Rosemary gives it a nice smell and earthy flavour when roasted or grilled.

Thyme adds a little tasty kick, perfect for when you steam or fry it.

For a fresh taste, parsley would be a great idea, it’s good for salads and makes the cauliflower look pretty too!

For a Mediterranean feel, use oregano in your cauliflower dishes.

Basil is great with tomatoes and makes this veggie smell sweet.

Dill has a mild taste and can be used in cauliflower salads.

Frozen florets can be a convenient and reliable option, but they may not be the same as fresh cauliflower in terms of texture and flavour.

Yes, is considered a low-carb vegetable. It is known for being a nutritious vegetable with relatively low carbohydrate content compared to starchy vegetables like potatoes and corn. In general, vegetables that are low in carbohydrates are often recommended for people following low-carb or ketogenic diets.

Chimichurri is a zesty sauce, that adds a flavorful punch to various dishes! Whether paired with grilled steak, chicken, or pork, it enhances their taste. It’s equally fantastic with roasted veggies like potatoes or cauliflower.

For seafood fans, it’s a delightful addition to grilled shrimp or fish, creating a delicious fusion. Not just limited to main courses, a drizzle of chimichurri elevates rice or quinoa bowls with its rich taste.

This versatile sauce doubles as a dip for bread or a marinade for tofu, showcasing its lively flavours to elevate any meal!

Leftovers and storage

Refrigerate: Any leftovers should be stored in the refrigerator in an airtight container or on a plate or bowl tightly wrapped with plastic wrap, for up to 2 days for optimal taste and safety.

Reheating: This dish is best served cold or at room temperature, so there’s no need for reheating.

Leftovers: Any leftovers would go great in tacos or wraps with your favourite fillings and sauces, like tomatoes, lettuce, fried tofu, etc.

Roasted cauliflower on a plate with a creamy yogurt base, generously topped with vibrant chimichurri sauce, showcasing a colorful and appetizing dish.

What can you make with cauliflower?

Cauliflower Rice: Grate or blend to make a healthy rice alternative for stir-fries or fried rice.

Cauliflower Pizza Crust: Mix this veggie with other ingredients to create a tasty pizza crust.

Mashed Cauliflower: Boil and mash it for a delicious low-carb alternative to mashed potatoes.

Roasted Cauliflower Steaks: Toss with olive oil, salt, and pepper, then bake it in the oven for a flavorful side dish.

Creamy Soup: Blend cooked cauliflower with broth and spices to make a creamy and comforting soup.

Buffalo Bites: Cut into bite-sized pieces, coat them in buffalo sauce, and bake for a spicy snack.

Fritters: Mix grated cauliflower with flour and spices, then fry or bake them to make crispy fritters.

Cauliflower Rice Stir-Fry: Make a healthier alternative to traditional rice by pulsing the florets in a food processor to create cauliflower rice. Stir-fry it with your favourite vegetables, protein, and flavorful sauces for a quick and nutritious meal.

Mac and Cheese: Create a creamy and cheesy cauliflower-based sauce to replace the traditional cheese sauce in mac and cheese. Mix it with pasta for a comforting and nutritious dish.

Tacos: Roast or grill cauliflower florets and serve them in taco shells with your favourite toppings like avocado, salsa, and cilantro for a delicious and meatless taco option.

Curry: Add cauliflower to your favourite curry recipe for added texture and flavour. Whether it’s a coconut-based Thai curry or a rich Indian curry.

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RECIPE

Roasted cauliflower florets topped with creamy Greek yogurt and drizzled with vibrant chimichurri sauce

Roast Cauliflower

Claudia
Learn to make roast cauliflower with a yogurt and a chimichurri dressing! First, roast it in the oven until tender, add a base of fresh yoghurt and drizzle the sauce over the cauliflower, and you have a delicious and healthy dish!
5 from 9 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Dinner, Lunch, Main Course
Cuisine Mediterranean, Middle Eastern
Servings 4
Calories 308 kcal

Equipment

  • Baking Sheet or Roasting Pan
  • Mixing Bowls
  • Food processor or blender
  • Microplane or Grater: If you’re using garlic in the chimichurri sauce, a microplane or grater can be used to finely mince the garlic.

Ingredients
  

  • Cauliflower florets from 1 cauliflower
  • 4 tbsp olive oil
  • Salt and pepper
  • A small bunch of parsley

For the Chimichurri Sauce:

  • 1 red white, or shallot onion, finely chopped
  • 1 small bunch fresh parsley chopped
  • 1 small bunch fresh coriander chopped
  • 2 garlic cloves grated or finely chopped
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 diced chili pepper or 1 tsp chili powder
  • Salt and pepper

To serve:

  • 3 heaped spoonfuls of Greek yogurt
  • Freshly baked bread optional

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • In a bowl, mix cauliflower florets with olive oil, salt, and pepper. Put them on a baking sheet and bake for 20-25 minutes until golden and tender.
    Cauliflower florets from 1 cauliflower, 4 tbsp olive oil, Salt and pepper, A small bunch of parsley
  • While cauliflower roasts, make the chimichurri sauce. Mix onions, parsley, coriander, garlic, red wine vinegar, olive oil, diced chili pepper or chili powder, salt, and pepper in a bowl.
    1 red, 1 small bunch fresh parsley, 1 small bunch fresh coriander, 2 garlic cloves, 1/2 cup red wine vinegar, 1/2 cup olive oil, 1 diced chili pepper or 1 tsp chili powder, Salt and pepper
  • On a serving plate, spread Greek yogurt. Once cauliflower is done, put it on the plate. Drizzle chimichurri sauce generously over it.
    3 heaped spoonfuls of Greek yogurt
  • Serve with freshly baked bread if you want.
    Freshly baked bread
  • Enjoy this tasty and healthy roasted cauliflower with chimichurri sauce and creamy Greek yogurt!

Video

Notes

Step-by-Step Guide: You’ll find a helpful step-by-step guide to making this recipe on my blog. The photos make it easy to follow along.
 
Substitutions & Twists: I’ve listed some great substitutions and variations in the post above, so you can customize the dish to your liking.
 
Storage: This roasted cauliflower can be stored in the refrigerator in an airtight container for up to 3 days. 
 
Tip 1: Preheat the oven – Ensure your oven is preheated at the correct temperature, as specified in the recipe. This will ensure that the cauliflower will be roasted evenly. 
 
Tip 2: Don’t overbake  – Set a timer when placing the cauliflower in the oven, this way you’ll control the baking time and avoid overbaking. 
 
Tip 3: Sprinkle vegetable oil on the pan  – This will ensure that the cauliflower won’t stick to the pan. 

Nutrition

Calories: 308kcal
Keyword chimichurri, roast cauliflower
Tried this recipe?Let us know how it was!

Hey! I’m Claudia. Originally from Romania and now in the UK, I’m all about making tasty food with everyday ingredients. Just cook smart and get creative—let’s have some fun in the kitchen!