Irish Cheddar Roasted Cauliflower with Chimichurri
User Reviews
5
Irish Cheddar Roasted Cauliflower with Chimichurri
Description
This recipe uses thick slices of cauliflower coated with olive oil, garlic powder, smoked paprika, salt, and pepper before roasting at a high temperature until golden and just tender. Adding freshly grated Irish cheddar in the last few minutes melts the cheese, forming a creamy topping. The dish is complemented by a chimichurri sauce blended from fresh herbs like cilantro, parsley, and oregano, combined with garlic, vinegar, olive oil, and seasonings for a bright, tangy finish.
The roasting technique enhances the cauliflower’s natural sweetness and adds a slight smokiness from the paprika. The cheese adds richness and a mild sharpness characteristic of Irish cheddar. Drizzling with chimichurri brings an herbal and slightly spicy contrast, balancing the creaminess and roasted flavors well.
This vegetable dish can serve as a flavorful side or a vegetarian main component. The chimichurri can be made in advance and stored, bringing freshness and acidity to the warm cauliflower right before serving. The balance of textures between roasted tender cauliflower and the vibrant sauce is key.
Ingredients
- 1 cauliflower cut into slices, head
- 1 to 2 tablespoons olive oil
- salt kosher salt
- black pepper kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 6 ounces cheddar cheese freshly grated, Irish
chimichurri
- 1 cup cilantro fresh
- ⅔ cup parsley fresh
- ¼ cup oregano fresh
- 2 garlic minced, cloves
- ¼ cup red wine vinegar
- ⅔ cup olive oil cup
- ¼ teaspoon red pepper flakes crushed
- salt kosher salt
- black pepper kosher salt
Instructions
- Preheat the oven to 425 degrees F.
- Place the cauliflower on a sheet pan and drizzle/brush it all over with the olive oil. Season both sides with the salt, pepper, smoked paprika and cauliflower.
- Roast the cauliflower for 15 to 20 minutes. Gently flip it and roast for 10 to 15 minutes more. While it’s roasting, make the chimichurri.
- Remove the pan and sprinkle the cheddar on top of the cauliflower. Return the pan to the oven for 4 to 5 minutes, or until the cheese is melty and bubbly.
- Serve the cauliflower drizzled with the chimichurri. Enjoy!
chimichurri
- Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in a big pinch of salt, pepper and red pepper flakes. Taste and season additionally if needed.
User Reviews
Overall Rating
5
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