Description

Serve this healthy and beautiful cauliflower alongside an actual stead or any other meat dish of your choosing. This is an amazing vegetarian dish that gets roasted until it is caramelized and then served with a garlic-herb chimichurri sauce that is amazi

Ingredients

• 2 T. extra-virgin olive oil
• 2 cloves garlic, minced
• 1 T. minced jalapeno pepper
• 3/4 t. salt, divided
• 2 T. fresh oregano, finely chopped
• 2 T. fresh thyme, finely chopped
• 2 T. water
• 2 t. sherry vinegar
• 1/2 t. paprika
• olive oil cooking spray
• 3 lb. or 1 large head cauliflower
• freshly ground pepper to taste
• 3 T. flat-leaf parsley, finely chopped

Steps

1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper and grease or spray with oil.
2. Combine oil, garlic, jalapeno and 1/4 t. salt in a small skillet. Cook over medium heat just until the garlic starts to sizzle, 2 to 4 minutes. Don’t let it brown. Remove from heat, stir in oregano, thyme, water, vinegar and paprika. Cover, set aside.
3. Remove outer leaves from cauliflower, but leave stem intact. Place on a cutting board, stem-side down.