Roast Cauliflower
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!
Servings: 4
Calories: 398kcal
Equipment
- Baking Sheet or Roasting Pan
- 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 medium sized cauliflower
- 4 tablespoon olive oil
- Salt and pepper
- A small bunch of parsley
For the Chimichurri Sauce:
- 1 onion 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
- ½ cup red wine vinegar
- ½ cup olive oil
- 1 chili pepper diced or 1 teaspoon chili powder
- salt and pepper
To serve:
- 3 tablespoon 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, 4 tablespoon 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 onion, 1 small bunch fresh parsley, 1 small bunch fresh coriander, 2 garlic cloves, ½ cup red wine vinegar, ½ cup olive oil, 1 chili pepper, 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 tablespoon 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: 398kcal | Carbohydrates: 6g | Protein: 2g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Cholesterol: 1mg | Sodium: 19mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1444IU | Vitamin C: 38mg | Calcium: 46mg | Iron: 1mg
