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Roasted Cauliflower with Homemade Chimichurri

This winter warmer is quick and simple to make and is also filled with healthy fats! Enjoy it as a dinner or a snack, depending on how peckish you’re feeling.

What you need

  • 1/4 cup pecan nut oil + oil for the cauliflower 
  • Juice of 1 lemon 
  • 2 Tbsp red wine vinegar 
  • 1 full cup fresh parsley (take off the stems) 
  • 1/4 to 1/2 cup coriander 
  • 4 cloves garlic (or more if you love garlic) 
  • A generous sprinkle of dried oregano – or if you can find fresh even better
  • Red chili to taste 
  • Himalayan salt & black pepper to taste 
  • 1 large cauliflower flower

Let's cook

  1. Preheat your oven to 200°C
  2. Cut or break up your cauliflower as you wish, then place it onto a baking sheet 
  3. Brush your cauliflower with your chosen oil and season with salt and pepper
  4. Roast for about 25-30 minutes depending on the heat of your oven. 
  5. While the cauliflower is cooking, in a NutriBullet or blender add the remaining ingredients and pulse until desired consistency is reached.
  6. Once the cauliflower is cooked, remove from the oven and serve while warm with the chimichurri on top
  • Serves: 2 ppl
  • Prep time: 20 min
  • Cook time: 30 min

Products used in recipe

Pecan Nut Oil

500ml
R165,00

In stock

Black Peppercorns with Grinder (Non-irradiated)

50g
R55,00

In stock

Himalayan Pink Rock Salt with Grinder

Organic | 120g
R111,00

In stock