Curry Roasted Cauliflower with Chimichurri
Ingredients
- 1 head cauliflower, cut into florets
- 2-3 tbsp extra virgin oliveoil
- 1 tsp curry powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/4 tsp turmeric
- salt
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
Instructions
- Preheat the oven to 400 degrees
- Toss the cauliflower with the olive oil and dry spies and mix well.
- 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.
- 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.
- Drizzle the chimichurri over the roasted cauliflower or serve on the side as a dip.
Recipe by The Chutney Life at https://thechutneylife.com/recipes/curry-roasted-cauliflower-with-chimichurri/