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Smoky Cauliflower Chimichurri Bowls

Delicious roasted cauliflower paired with the best chimichurri sauce!

Serves: 4, Prep Time: 10 minutes, Total Time: 30 minutes.


Smoky Cauliflower

  • 1 head cauliflower (chopped)

  • Salt and pepper (to taste)

  • Smoked paprika (to taste)

  • 1 red onion (coarsely chopped)

  • 1 bell pepper (coarsely chopped)

Chimichurri Sauce

  • ¼ cup red onion

  • 2 garlic cloves

  • 1 tbsp. fresh chilis or jalapenos (diced)

  • 1 cup cilantro (tiny stems OK)

  • 1 cup parsley (thin stems OK)

  • 1 tbsp. fresh oregano or 1 tsp. (dried)

  • ¼ cup fresh lime juice

  • ¾ cup EVOO (add more for desired consistency)

  • 1 tsp. kosher salt

  • 1 tsp. pepper

  • ½ tsp. smoked paprika (optional)

  • ½ tsp. chili flakes (or more to taste)


  1. Preheat oven to 425ºF. In a large bowl, toss cauliflower, onion and pepper in seasonings and drizzle with a generous amount of olive oil.

  2. Place ingredients on an oil sprayed baking sheet and bake for 15-20 minutes. Stir/flip veggies half-way through.

For chimichurri sauce:

  1. Finely mince everything and place it in a medium bowl along with remaining ingredients. (Or, alternatively, use a food processor, place onion, garlic, and fresh chili if using, and pulse several times until very finely chopped. Add cilantro ( tender stems are fine) Italian parsley, and oregano, pulse again until chopped. Add olive oil, lime juice, smoke paprika (optional), salt and pepper. Pulse a few more times, until well combined (but not too smooth). If the mixture seems thick add a little more oil to loosen it up.)

  2. Taste, adjust salt, lime and heat (add more chilies or red chili flakes) to your liking. If it tastes bitter, check the amount of olive oil.

  3. Sprinkle with chili flakes and a few cilantro leaves.

  4. Serve and enjoy! This will keep well for up to 4 days in the fridge, or can freeze.


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