Cajun Roasted Cauliflower with Chimichurri Sauce
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, 1/2 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, 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 vinegar apple cider or balsamic or red wine vinegar
- 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 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 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 degrees F for 20 to 25 minutes.
Broil for a minute to sear if needed.
Serve immediately and sprinkle some more spice if needed.
