Roasted caulini with chimichurri
Discover the perfect blend of flavors with our Roasted Caulini with Chimichurri recipe. Featuring a whole cauliflower roasted to perfection and topped with a zesty chimichurri sauce made from olive oil, shallots, garlic, coriander, fresh parsley, and vinegar. This dish promises a delightful combination of crispy and fresh tastes that will elevate your meal experience.
- 01 Mar 2025
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
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.
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 63kcal | 3% |
| Protein | |
| Protein 4.59g | 3% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 4.86g | 13% |
| Sugar 5g | 5% |
| Fat | |
| Fat 20g | 24% |
| Saturated 3.07g | 10% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 10ug | 1% |
| Choline 100mg | 18% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 1.20mg | 7% |
| Vitamin B6 0.45mg | 27% |
| Vitamin B9 130ug | 33% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 110mg | 124% |
| Vitamin E 0.23mg | 2% |
| Vitamin K 60ug | 50% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 1.12mg | 10% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 720mg | 21% |
| Selenium, Se 1.52ug | 3% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.67mg | 6% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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