Cajun Roasted Cauliflower with Chimichurri
Ingredients
Cajun cauliflower
- 1 small head of cauliflower, sliced into 1/2 inch thick slices or chopped into medium size florets
- 2 tbsp cajun spice blend (2 tsp sweet paprika, 1/3 tsp cayenne, 1 tsp oregano, 1.5 tsp garlic powder, 1/2 tsp thyme, 1/2 tsp onion powder, dash of pepper flakes)
- 1/2 to 3/4 tsp salt, if using store bought cajun blend, it might already be salted, so you will need 1/4 tsp
- 2 tsp oil
- 1 tsp lemon juice
Chimichurri sauce
- 1 cup packed parsley or one bunch parsley leaves and tender stems, chopped
- 1/4 cup basil packed or use cilantro
- 6 cloves of raw garlic, more the merrier
- 2 tbsp extra virgin olive oil
- juice of 1 lime
- 1 tsp lemon juice
- 1/4 tsp salt
- 2 tbsp or more avocado for creaminess, optional
Preparation
Slice the cauliflower or chop into florets.
Blend the chimichurri sauce with a few tablespoons of water and set aside.
Line a baking dish with parchment.
Preheat the oven to 425 F (220 C).
Rub oil and lemon juice all over the slices or florets.
Sprinkle the spice and salt on both sides of the slices and rub lightly, then sprinkle more on the open side.
For crispiness, mix 2 tablespoons of breadcrumbs into the spice mix and salt, then sprinkle all over.
Spray oil lightly on the spiced cauliflower to seal the spices in.
Bake at 425 F for 20 to 25 minutes and broil for a minute to sear if needed.
Serve immediately and sprinkle some more spice if needed.
If the Cajun is too hot, add a cooling dressing of choice.
Serve with a side salad of beans, chickpeas, or cooked grain, or add to tacos or wraps.
