Description
Simply roasted cauliflower with bright and flavorful chimichurri.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 head cauliflower, cut into thick slices
- salt and pepper, for seasoning
- 3–4 tablespoons Lemon Chimichurri
- 1/4 cup pine nuts
- 1/4 cup pomegranate seeds
Lemon Chimichurri
- 1 handful fresh parsley
- 1 scallion
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 large pinch salt and black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon lemon zest, plus more for garnish
Process all ingredients in a food processor – until combine + the parsley is chopped up. Try not to over process – you will want some texture in the sauce.
Instructions
- Preheat your oven to 425F.
- Drizzle the olive oil over a baking sheet tray. Place the cut cauliflower steaks on the tray and move them around slightly to coat with the oil. Flip them over. Sprinkle with salt and pepper. Roast for 8 minutes and when the bottoms are browned.
- Flip over the pieces of cauliflower and roast for another 6-8 minutes. Remove from the oven.
- Place on a serving plate or tray and drizzle with the lemon chimichurri. Garnish with pine nuts and pomegranate seeds. Sprinkle any remaining lemon zest on top.
- Prep Time: 5
- Cook Time: 20
- Category: vegetarian
- Method: oven