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Ingredients:
- 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. 🐟🥩