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Roasted Cauliflower with Chimichurri Sauce

Katie Workman
  • 40 minutes
  • Serves 4

INGREDIENTS

1

big head Cauliflower

1/2 cup

Flat-leaf parsley, leaves

2 cloves

Garlic

1

Kosher or coarse salt and fresh ground pepper

1 pinch

Red pepper flakes

1

Salt and freshly ground black pepper, coarse

2 tbsp

Olive oil

1/4 cup

Olive oil, extra-virgin

1 tbsp

Red wine vinegar

1 teaspoon fresh oregano leaves or ½ teaspoon dried oregano