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Sides | |
| �1 large head of cauilfower, cut into florets �1 tablespoon olive oil �1 teaspoon salt �� teaspoon black pepper Chimichurri Sauce: �1 cup fresh cilantro leaves �1 cup fresh parsley leaves �2 whole green onions, roughly chopped �2 cloves garlic, minced �6 tablespoons fresh lemon juice, about 2 lemons �6 tablespoons olive oil �1 teaspoon salt �� teaspoon black pepper | |
| 1.Pre-heat oven to 450 degrees Fahrenheit. Toss cauliflower florets with oil, salt and pepper. Roast cauliflower until tender and caramelized, about 30 minutes. 2.While cauliflower is roasting, add all of the chimichurri ingredients to a blender and blend until combined, about 30 seconds. Drizzle desired amount of sauce onto each serving of cauliflower. | |
Unrated | |
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