Main Meals

Roast cauliflower with chimichurri

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15 minutes
20 minutes
Wine/Spirit Pairing
Woolworths Cape Point Sauvignon Blanc

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  • 1 T coriander seeds
  • 1 T cumin seeds
  • 5 cardamom pods, crushed
  • 4 garlic cloves, finely grated
  • Salt, to taste
  • Extra virgin olive oil, to coat
  • 350 g cauliflower florets
  • For the chimichurri dressing, mix:
  • 1 red onion, finely chopped
  • 4 T coriander roughly chopped
  • 3 T parsley roughly chopped
  • 1⁄2 red chilli, finely chopped
  • 1⁄2 green chilli, finely chopped
  • 1⁄2 cup red wine vinegar
  • 1 lime, zested and juiced
  • 3 T extra virgin olive oil
  • 2 T brown sugar

1. Preheat the oven to 180°C. In a large mixing bowl, combine the coriander and cumin seeds, cardamom, garlic and salt, then add the olive oil and cauliflower. Toss to coat.

2. Place the cauliflower in a roasting dish and roast for 30 minutes, or until tender and slightly charred.

3. Transfer to a serving dish and top with the chimichurri dressing.

Chef's note: “Roasting cauliflower brings out a wonderful nuttiness that you just want to inhale!” – Abigail Donnelly

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Marie-noelle Bam
    30 January 2016

    LOVE the combination of spices… all my favourites .. daily used in my kitchen. What a great receipee for “boring cauliflower” …. a most welcoming change .. Merci beaucoup Abigail for your insparation on this one…

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