Roasted caulini with chimichurri
Roasted caulini features cauliflower florets that are caramelised until golden, served with a vibrant chimichurri sauce. This dish balances earthy and zesty flavours for a delightful side or main meal.
Cook time 10 min
Prep time 10 min
Ingredients:
1 cauliflower1/3 cup olive oil
1 shallot
2 garlic cloves
2 tsp coriander leaves
1 tbsp fresh parsley
2 tbsp vinegar
Roasting caulini, a hybrid of broccoli and kale, brings out its natural sweetness and adds a delightful crispiness. Paired with a zesty chimichurri sauce, this dish is a perfect balance of flavors and textures, making it an ideal side or even a main dish for a light meal.
Instructions:
Preheat your oven to 425°F (220°C).
- Remove the outer leaves and stem from the cauliflower.
- Cut the cauliflower into small, bite-sized florets.
- Place the cauliflower florets on a baking sheet lined with parchment paper or a silicone baking mat.
- Drizzle 2 tablespoons of olive oil over the cauliflower florets.
- Season with salt and pepper to taste.
- Toss the florets to ensure they are evenly coated with the oil and seasoning.
- Roast the cauliflower in the preheated oven for 25-30 minutes, or until the florets are golden brown and tender, stirring halfway through to ensure even roasting.
- While the cauliflower is roasting, prepare the chimichurri sauce.
- In a small bowl, combine the finely chopped shallot, minced garlic, chopped coriander leaves, and chopped fresh parsley.
- Add the remaining olive oil (approximately 1/4 cup) and vinegar to the bowl.
- Mix well to combine all the ingredients.
- Season with salt and pepper to taste.
- Allow the chimichurri sauce to sit for about 10 minutes to let the flavors meld together.
- Once the cauliflower is roasted to perfection, remove it from the oven.
- Transfer the roasted cauliflower to a serving platter.
- Drizzle the chimichurri sauce over the roasted cauliflower florets.
Serve immediately as a flavorful side dish or a healthy main course. Enjoy your roasted caulini with chimichurri!
This roasted caulini with chimichurri is not just a feast for the taste buds but also a nutritious addition to your meal. With its vibrant flavors and simple preparation, it's sure to become a regular feature on your dining table. Enjoy the delicious combination of roasted vegetables and tangy, fresh herbs!
Roasted caulini with chimichurri FAQ:
Roast the cauliflower for 25-30 minutes at 425°F (220°C). It should be golden brown and tender when finished.
Yes, you can use regular cauliflower or other vegetables like broccoli or Brussels sprouts. Adjust roasting times accordingly based on the vegetable size.
Store leftover roasted caulini in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness.
If you don't have parsley, you can substitute it with fresh cilantro or basil. Each will impart a different flavor to the chimichurri.
To check for doneness, pierce a florets with a fork. It should be tender and easily pierced, and the florets should be golden brown.
Tips:
- Ensure the cauliflower is cut into uniform florets to guarantee even roasting.
- Preheat the oven to 425°F (220°C) to get a good roast on the cauliflower.
- Toss the cauliflower in olive oil thoroughly, ensuring each floret is well-coated for optimal roasting.
- For a more intense flavour, let the chimichurri sauce sit for at least 30 minutes before serving.
- You can add a pinch of red pepper flakes to the chimichurri if you prefer a bit of heat.
Nutrition per serving
4 ServingsCalories 63kcal
Protein 4.59g
Carbohydrates 13g
Fiber 4.86g
Sugar 5g
Fat 20g
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