½tspred pepper flakesor your favorite hot chile spice
salt and pepper to taste
Instructions
Preheat oven to 400-425 degrees F.Tear off the cauliflower leaves and cut the stem to be flush with the base of the cauliflower. Cut out the core of the cauliflower, and remove florets and place on sheet pan.
1 large cauliflower
Sprinkle florets heavily with salt and then drizzle with oil. Using your hands rub in the salt and oil so all florets are covered.
1 to 2 tsp salt
Roast for 20-30 minutes, or until browned and crispy. Roast longer if you prefer them more crispy.
For the chimichurri sauce:
Toast the almonds in a small skillet over low heat for a few minutes until they just start to brown and get a fragrance (don't burn).
1/2 cup almonds
In a blender or food processor combine almonds and garlic cloves and blend until finely chopped. Add oil and vinegar and pulse to combine. Blend in the parsley, cilantro, oregano and red pepper flakes (and any other optional herbs). Season with salt and pepper.
3 garlic cloves, 1/3 cup extra-virgin olive oil, 1/4 Cup red wine vinegar, 1/2 cup coarsely chopped parsley, 1/2 Cup Cilantro, 1/4 Cup Oregano leaves, 1/2 tsp red pepper flakes, salt and pepper to taste
Drizzle some of the chimichurri over cauliflower and serve rest on the side in small bowls. The sauce should keep (covered) and in the refrigerator for several weeks.
Notes
Mustard sauces, tahini sauces, romesco sauces and chimichurri sauces all work to dress up roasted vegetables and make them into flavor bombs.