Vegan Cajun Roasted Cauliflower with Chimichurri
Ingredients
- 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, 1/2 tsp black pepper, 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 (adjust if using store-bought blend)
- 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 vinegar (apple cider or balsamic or red wine)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 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 degrees F (220 degrees 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. If using florets, sprinkle spice and salt, then toss well to coat.
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 degrees F for 20 to 25 minutes.
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. Make a salad bowl with cherry tomatoes, onion, chickpeas, salt, pepper, and chimichurri or lemon.
