Cajun Roasted Cauliflower with Chimichurri Sauce
Ingredients
Cajun cauliflower
- 1 small head cauliflower, sliced into 1/2 inch thick slices or chopped into medium 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 (use 1/4 tsp if using store-bought cajun 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 packed basil (or cilantro)
- 6 cloves raw garlic (more if desired)
- 2 tbsp extra virgin olive oil
- juice of 1 lime
- 1 tsp lemon juice
- 1/4 tsp salt
- 2 tbsp avocado (optional, for creaminess)
Preparation
Slice the cauliflower into 1/2 inch thick slices or chop into medium florets
Blend the chimichurri sauce with a few tablespoons of water and set aside
Line a baking dish with parchment paper
Preheat the oven to 425°F (220°C)
Rub oil and lemon juice all over the cauliflower slices or florets
Sprinkle the spice mixture and salt on both sides of the slices and rub lightly, then sprinkle more on the open side
For crispiness, mix breadcrumbs into the spice mixture and sprinkle over the cauliflower
Lightly spray oil on the spiced cauliflower to seal in the spices
Bake for 20 to 25 minutes at 425°F
Broil for 1 minute to sear, if needed
Sprinkle with additional spice, if desired
Tips
Serve immediately to prevent softening due to moisture
If the Cajun spice is too hot, add a cooling dressing of choice
Serve with a side salad of beans, chickpeas, or cooked grains, or add to tacos and wraps
