ROASTED CAULIFLOWER WITH MINT-BASIL CHIMICHURRI
So I made this super fancy looking whole roasted purple cauliflower for you. Definitely impressed my family and it’s super easy to make. Just that pop of color and fun you need to spice up your week, with a sauce you can put on EVERYTHING. Drink it if you want, I won’t judge.
- 1 whole head cauliflower
- 1 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper (AIP omit)
- 1/2 tsp garlic powder
- 1 lemon
- 2 cloves garlic
- 1 cup fresh mint (spearmint) leaves
- 1 cup fresh basil leaves
- 2 tbsp red wine vinegar
- 1/2 tsp Kosher salt
- 1/4 tsp fresh ground black pepper, to taste (AIP omit)
- 1/4 cup olive oil
- Preheat the oven to 400 F. Trim off the outer leaves of the cauliflower, and cut out a small part of the core at the base, just so it can sit upright without falling over. You don’t want the branches (is that what you call cauliflower parts?) to fall off!
- Get out a large cast iron pan and brush the bottom with a little 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.
- Pop it in the oven and bake for 45-55 minutes, depending on the size of your cauliflower, until the outside is browned and the middle is soft and forkable.
- While it’s roasting away, make the chimichurri. Blend all ingredients in a food processor, and season with extra salt and pepper to taste. Serve with the roasted cauliflower - either drizzle it on top, or use it as a dipping sauce.
- NOTES Chimichurri is also great on fish, steak, eggs, chicken, pork, or just about any vegetable/salad. The sauce will keep for several days in the refrigerator.