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Whole Roasted Cauliflower with Mint-Basil Chimichurri

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Whole Roasted Cauliflower with Chimichurri Sauce

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Ever have a case of the Mondays? Brighten up, spice up, and kick start your week with this super fancy looking whole roasted purple cauliflower. It’s super easy to make, and the pop of color impressed my whole family. The vibrant, flavorful chimichurri can go on EVERYTHING. Lick your plate. Drink it if you want, I won’t judge.

Further Food Commentary:

Cauliflower is a great vegetable and part of the Environmental Working Group’s “Clean Fifteen List,” which means that it usually contains the least pesticide residues, even when bought conventionally grown. Cauliflower also contains high amounts of vitamin C for immunity and glucoraphanin, which has been shown to help protect gut health, particularly bacterial overgrowth. The garlic and mint in the chimichurri are also great for helping to build your immune system.

I love this recipe because it is so easy and versatile. The chimichurri can definitely come in handy with other vegetables as well, and cauliflower is a great vegetable for gluten-free dining, as it can offer a very satisfying mouthfeel!

By Pegah Jalali
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Whole Roasted Cauliflower with Mint-Basil Chimichurri

Stars ( Reviews)

  • Prep Time:20 mins
  • Cook Time:1 hour
  • Servings: 6

Ingredients

For the Cauliflower:

1 whole head cauliflower (leaves trimmed)

1 tablespoon olive oil, divided

1 teaspoon sea salt

½ teaspoon black pepper (omit for AIP)

½ teaspoon garlic powder

1 lemon (sliced)

 

For the Chimichurri:

2 garlic cloves (chopped, about 2 teaspoons)

1 cup fresh mint leaves (spearmint)

1 cup fresh basil leaves

2 tablespoons red wine vinegar

½ teaspoon Kosher salt

¼ teaspoon fresh ground black pepper, to taste

¼ cup olive oil

Instructions

For the Cauliflower:

  1. Preheat the oven to 400 degrees F.
  2. Cut out a small part of the core of the cauliflower, at the base, just so it can sit upright without falling over.
  3. Brush the bottom of a large cast iron pan with ¼ tbsp of the olive oil. You could also use a baking sheet lined with parchment paper.
  4. Place the cauliflower, stem side down, into the pan and drizzle the remaining olive oil all over the top. Try and get it in the crevices if you can.
  5. Sprinkle salt, pepper, and garlic evenly over the whole head.
  6. Bake for 45-55 minutes, until the outside is browned and the middle is soft and easily pierced with a fork.

 

For the Chimichurri:

  1. While cauliflower is roasting, blend all chimichurri ingredients in a food processor, and season with extra salt and pepper to taste.
  2. Either drizzle chimichurri on top of finished cauliflower, or use it as a dipping sauce.

Suggested pairings:

Chimichurri is also great on fish, steak, eggs, chicken, pork, or just about any vegetable/salad. Leftover sauce will keep for several days in the refrigerator.

For the Cauliflower: Preheat the oven to 400 degrees F. Cut out a small part of the core of the cauliflower, at the base, just so it can sit upright without falling over. Brush the bottom of a large cast iron pan with ¼ tbsp of the olive oil. You could also use a baking sheet lined with parchment paper. Place the cauliflower, stem side down, into the pan and drizzle the remaining olive oil all over the top. Try and get it in the crevices if you can. Sprinkle salt, pepper, and garlic evenly over the whole head. Bake for 45-55 minutes, until the outside is browned and the middle is soft and easily pierced with a fork.   For the Chimichurri: While cauliflower is roasting, blend all chimichurri ingredients in a food processor, and season with extra salt and pepper to taste. Either drizzle chimichurri on top of finished cauliflower, or use it as a dipping sauce. Suggested pairings: Chimichurri is also great on fish, steak, eggs, chicken, pork, or just about any vegetable/salad. Leftover sauce will keep for several days in the refrigerator.

Nutrition Information

Per Serving:  Calories: 131; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 490mg; Potassium: 20mg; Carbohydrate: 6g; Fiber: 2g; Sugar: 2g; Protein: 2g

Nutrition Bonus:   Vit C: 57%; Iron:3%

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One thought on “Whole Roasted Cauliflower with Mint-Basil Chimichurri”

  1. vicki

    This looks amazing! I’m definitely going to give this a try over the weekend, have a cauliflower arriving in my veg box tomorrow so perfect timing, can’t wait 🙂

    Reply ↓

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