1 medium cauliflower
1/4 cup extra virgin olive oil
1 minced garlic clove
1/4 cup Havens Kitchen Chimichurri
zest of one lemon
1/4 cup roughly chopped roasted almonds salt
Preheat oven to 425F
Place a small baking pan halfway full of water on the bottom level of the oven to help create steam.
Trim the cauliflower by cutting any leaves and the tough stem.
On a foil lined baking sheet, rub cauliflower with olive oil, garlic, salt and pepper and roast for 1 hour. Once cooked, place under the broiler for 1 minute to brown.
Drizzle cooked cauliflower with Chimichurri and sprinkle with almonds and lemon zest.