Romilly Newman

Chimichurri Roasted Cauliflower

Romilly Newman
Chimichurri Roasted Cauliflower

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


To make:

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.