healthy recipe roasted chimichurri cauliflower

Ingredients:

Chimichurri:

- 3-4 diced garlic cloves

- 1/4 cup cup red wine vinegar

- 1 tsp salt

- 2 tbsps dried oregano

- 1 tsp red pepper flakes (use more for an extra kick)

- 1 cup finely chopped cilantro

- 1 cups finely chopped parsley

- 3/4 cup extra-virgin olive oil

Garlic Yogurt:

- 1 cup of plain Greek yogurt

- 6 cloves garlic, crushed

- Juice of 1/2 lemon

- 2 tsp Tahini

Other Ingredients:

- 1 head of cauliflower

- Extra-virgin olive oil

- Sea salt & pepper

Directions:

To make the Chimichurri: mix together oregano, cilantro, garlic cloves, red wine vinegar, salt, red pepper flakes, parsley, and extra-virgin olive oil until it reaches the desired consistency.

For the Garlic Yogurt: mix Greek yogurt, tahini, garlic, and lemon juice.

Preheat the oven to 400 degrees F. Fill a large pot of water and season well with salt and bring to a boil. Place the cauliflower in, cover and let cook for 8-10 minutes, depending on the size. Check to see if ready by poking the stem with a knife, and then remove the cauliflower and place on a sheet tray to steam dry for around 6-8 minutes.

Cover the cauliflower with extra virgin olive oil and season well with sea salt. Return to the oven and let roast for 45-55 minutes until charred and golden all over.

Remove from the oven and spoon some garlic yogurt onto a serving plate. Pop the cauliflower on top and drizzle with more yogurt and the chimichurri. Cut into wedges and enjoy!

🌟 Pro tip: You won’t use all of the chimichurri for the cauliflower, but it keeps beautifully in the fridge for up to 2 weeks and is amazing served with steak or fish. 🐟🥩

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