Prep: 1. Preheat oven to 425 degrees. For Chimichurri: 1. Mince parsley, cilantro, oregano, and garlic 2. Juice lemon. 3. Combine herbs, garlic, 1/2 cup olive oil, red wine vinegar, lemon juice, cumin and salt and pepper to taste for chimichurri, mix well, and let sit while cauliflower roasts. For Caluiflower: 1. Remove leaves and trim the stem from the cauliflower while leaving the core intact. 2. Cut the cauliflower into 3/4 - 1 inch steaks from each half (amount will depend on size of cauliflower). Roast smaller, broken pieces along side the larger steaks. 3. Rub steaks with olive oil and sprinkle salt and pepper on both sides and place on baking sheet. Roast for 15 minutes, flip steaks carefully, then roast for another 15 minutes or until browned and tender. Serve topped with chimichurri sauce.
Hands down our new favorite way to eat cauliflower!