If there is one sauce I instantly fell in love with, it’s Chimichurri! I first tried it back in 2006 while living in Miami and there is something about it that just clicked after the first bite. What is this? and more importantly, where can I get some more? lol
Never heard of Chimichurri sauce?
You’ll typically find this sauce in a Argentinian steakhouse paired with skirt steak. However, if you know anything about making good veggies, all you need is a fab sauce. This iconic sauce, works! When I started first cooking back in 2014, this was actually one of the first recipes I ever did. Fast forward to today, you’ll find a number of cauliflower chimichurri recipes online.
What’s great about this sauce?
It’s green, vibrant, veggie packed, flavor packed, citrusy, has a hint of heat, notes of garlic, you could throw in spinach if desired, it’s perfect for any season, can easily be made in bulk, and it just pairs well with countless dishes and or veggies.
If you love a staple veggie dish that’s perfect for any season or reason, you have to try my staple Chimichurri Cauliflower!
Cauliflower: Heat oven to 400 degrees. Spread parchment paper onto a baking pan. Cut cauliflower into florets and drizzle with 1 tbsp olive oil and coat hands with it. Toss and coat the cauliflower. Sprinkle with salt all over. Bake for 25-30 minutes until slightly crispy. Toss the florets mid bake for an even bake.
Chimichurri Sauce: Throw everything in a food processor and blend until smooth. Adjust seasonings to taste.
Serve: Serve the roasted cauliflower on top of the chimichurri sauce and sprinkle chopped parsley.