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Roasted cauliflower in green herb sauce
Inspired by chimichurri and a great way to use up leftover greens, roasted cauliflower in green herb sauce is a quick and easy side dish for a weeknight meal.
Servings 6
Ingredients
- 2 heads of cauliflower broken into florets
- 4 cups of green and herbs of your choice - make sure to include some scallions kale, spinach, cilantro, parsley and watercress are all good options.
- ¼ cup water
- ½ cup olive oil
- ¼ cup red wine vinegar
- 4 cloves garlic finely minced
- 1 tablespoon dried oregano
- 1 tablespoon coarse salt
- 1 teaspoon ground black pepper
- 1 teaspoon chilli flakes or more, to taste
Instructions
- Preheat oven to 350F. Oil a casserole dish well. Cut cauliflower into florets, and arrange in casserole dish.
- Trim all of your herbs and greens - remove stems, cut off the white ends from the scallions. Chop roughly.
- Add greens and herbs to the bowl of a food processor. Process until everything is chopped finely. Add the rest of the ingredients except the oil, water and vinegar, and process a few more times to combine well. Add water and vinegar, and process until everything is mixed well and makes a unified sauce with few lumps (this may take up to five minutes). Finally, add oil in a slow drizzle, helping the sauce emulsify. Taste and correct seasonings.
- Pour sauce on cauliflower, cover, and bake for 45 minutes - OR, if sauce is tamer, bake cauliflower with a drizzle of olive oil and salt, and then serve with the uncooked green herb sauce. Remove cover in the last 5 and increase heat to 375F. The dish is ready when cauliflower pierces easily with a fork.