Roasted cauliflower in green herb sauce

Name: Roasted cauliflower in green herb sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving
Ingredients: 2 heads of cauliflower; 4 cups of green and herbs of your choice - make sure to include some scallions; ¼ cup water; ½ cup olive oil; ¼ cup red wine vinegar; 4 cloves garlic finely minced; 1 tablespoon dried oregano; 1 tablespoon coarse salt; 1 teaspoon ground black pepper; 1 teaspoon chilli flakes

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6
Course
Side Dish
Cuisine
South American, Argentinian

Roasted cauliflower in green herb sauce

Ethan Patterson

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Inspired by chimichurri and a great way to use up leftover greens, roasted cauliflower in green herb sauce is a quick and easy side dish for a weeknight meal.

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Ingredients

Servings

2 heads of cauliflower broken into florets
4 cups of green and herbs of your choice - make sure to include some scallions kale, spinach, cilantro, parsley and watercress are all good options.
¼ cup water
½ cup olive oil
¼ cup red wine vinegar
4 cloves garlic finely minced
1 tablespoon dried oregano
1 tablespoon coarse salt
1 teaspoon ground black pepper
1 teaspoon chilli flakes or more, to taste

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Instructions

Preheat oven to 350F. Oil a casserole dish well. Cut cauliflower into florets, and arrange in casserole dish.
Trim all of your herbs and greens - remove stems, cut off the white ends from the scallions. Chop roughly.
Add greens and herbs to the bowl of a food processor. Process until everything is chopped finely. Add the rest of the ingredients except the oil, water and vinegar, and process a few more times to combine well. Add water and vinegar, and process until everything is mixed well and makes a unified sauce with few lumps (this may take up to five minutes). Finally, add oil in a slow drizzle, helping the sauce emulsify. Taste and correct seasonings.
Pour sauce on cauliflower, cover, and bake for 45 minutes - OR, if sauce is tamer, bake cauliflower with a drizzle of olive oil and salt, and then serve with the uncooked green herb sauce. Remove cover in the last 5 and increase heat to 375F. The dish is ready when cauliflower pierces easily with a fork.