Curry Roasted Cauliflower with Chimichurri



1/2 cup mixed very finely chopped herbs (parsley, cilantro, mint, basil)

1/2 cup extra virgin olive oil

2 garlic cloves, finely grated

1 tsp red wine vinegar

salt and pepper


  1. Preheat the oven to 400 degrees
  2. Toss the cauliflower with the olive oil and dry spies and mix well.
  3. Spread onto a large rimmed baking sheet in an even layer and bake for about 15-17 minutes until golden brown on one side. Remove from heat and set aside.
  4. Meanwhile make the chimichurri by combining the finely chopped herbs with minced garlic, red wine vinegar and slowly adding in enough oil so that the mixture can be used as a sauce drizzled over the cauliflower. The amount of oil is a preference so add in small amounts upto 1/2 cup.
  5. Drizzle the chimichurri over the roasted cauliflower or serve on the side as a dip. 

Recipe by The Chutney Life at