Cajun Roasted Cauliflower with Chimichurri Sauce
Ingredients
Cajun cauliflower
- 1 small head of cauliflower
- 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
- 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
- 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 tbsp 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 tbsp breadcrumbs in the spice mix and salt and then sprinkle all over
Spray oil lightly on the spiced cauliflower to seal the spices in
Bake at 425 F for 20 to 25 mins
Broil for a minute to sear if needed
Cauliflower tends to soften depending on the moisture content after cooking
So serve immediately
Sprinkle some more spice if needed
Cajun can be hot, so add another cooling dressing of choice if needed
