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Roast cauliflower with chimichurri

20 minutes

Roast cauliflower with chimichurri

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

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

Method

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

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Asparagus tarts

Caramel popcorn ice-cream cake

Cereal milk cake (Strawberry Pops cake)

White chocolate-and-pistachio cannoli

Caramel chicken

Matcha panna cotta

Home-made cream cheese

Sticky burnt orange self-saucing pudding

Twice-baked cheese soufflés

Baked ice-cream pudding

Chilli con carne

Roast cauliflower with chimichurri

Roast cauliflower with chimichurri

Ingredients

Method