A super easy, super tasty little appetizer or to serve as nibbles alongside some cocktails. It tastes divine, takes hardly any effort to make, and is actually good for you too! A winning recipe that you will use time and time again!
1head of cauliflower, broken into bite-sized florets
1-2tablespoonolive oil
salt and pepper, to taste
Chimichurri Sauce
1jalapeno chilli, roughly chopped
1garlic clove, roughly chopped
½tablespoonred wine vinegar
¼teaspoonsalt
20gfresh coriander (cilantro), roughly chopped
20gfresh parsley, roughly chopped
40gextra-virgin olive oil
¼teaspoonground cumin
Instructions
Pre-heat the oven to 180°C / 350°F. Line a baking tray with baking paper or a silicon mat.
Put the cauliflower florets in a bowl with the olive oil and salt and pepper and mix with your hands to ensure the oil covers all the bits of cauliflower. Then pour them onto the lined baking tray. Put the cauliflower in the oven for 45 minutes, turning the florets half way through the cooking time.
1 head of cauliflower, 1-2 tablespoon olive oil, salt and pepper
Just before the cauliflower is cooked, put the chimichurri ingredients into the blender and whizz until it becomes a smoothish sauce, preferably with some bits of herbs still distinguishable. (As the herbs take up a lot of space in the blender jug and they are very light, I do find I need to use the tamper stick to push them down while it is blending. If your blender doesn’t come with a tamper stick you might need to just stop and start the blending a few times, pushing down the herbs in between each time).Thermomix instructions: Put all the ingredients except the olive oil and vinegar into the TM jug and blend for 5 secs/ sp. 6. Then scrape down and blend again for 5 secs / sp. 6. Then set the TM to 30 secs. / sp. 4 and slowly add the oil and vinegar through the lid whilst blending. (Note, the thermomix works best with bigger quantities so it is easier to make this in the TM if you double the quantity).
1 jalapeno chilli, 1 garlic clove, ½ tablespoon red wine vinegar, ¼ teaspoon salt, 20 g fresh coriander (cilantro), 20 g fresh parsley, 40 g extra-virgin olive oil, ¼ teaspoon ground cumin
Serve the cauliflower on a board with the bowl of chimichurri, or in a bowl with the chimichurri mixed into it. Enjoy!
Notes
If you’re lucky enough to have some sauce leftover, it keeps well in the fridge for a few days and can be served dolloped on top of a plate of stew or pasta or as a flavour bomb alongside a toastie. I often dilute it with more olive oil to use as a salad dressing too!