Roasted Cauliflower Recipe
Served with our housemade chimichurri sauce, sweet potato puree & cracked pepper
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Ingredients
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Roasted Cauliflower
Chimichurri Sauce
Sweet Potato Puree
Method
Roasted Cauliflower
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Cauliflower
Remove the leaves from the cauliflower and cut it into florets.
- 3
Season the Cauliflower
In a large bowl, toss the cauliflower florets with olive oil, salt, black pepper, and garlic powder until evenly coated.
- 4
Roast the Cauliflower
Spread the seasoned cauliflower on a baking sheet in a single layer. Roast for 25-30 minutes until golden brown and tender, flipping halfway through.
Chimichurri Sauce
- 5
- 6
Mix the Chimichurri
In a bowl, combine the chopped parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well.
- 7
Let it Rest
Let the chimichurri sit for at least 15 minutes to allow the flavors to meld.
Sweet Potato Puree
- 8
Prepare the Sweet Potatoes
Peel and chop the sweet potatoes into chunks.
- 9
Cook the Sweet Potatoes
Place the sweet potatoes in a pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
- 10
Make the Puree
Drain the sweet potatoes and return them to the pot. Add butter, salt, and black pepper. Mash until smooth.
