This simple recipe for roasted cauliflower with herbs pairs excellently with chimichurri, according to Amanda Haas in her new cookbook, “Homemade Simple: Effortless Dishes for a Busy Life.” Adding almonds or pine nuts to the roast adds a level of toastiness, she notes. Plus, cauliflower has fiber, B vitamins and antioxidants for an extra boost of nutrition.
Serves 2 to 4
2 tablespoons extra-virgin olive oil
2 teaspoons Italian seasoning
Kosher salt and freshly ground black pepper
1 head cauliflower (1 to 1½ pounds), cut into 2-inch florets
1/4 cup chimichurri, plus more for serving
3 tablespoons chopped salted, roasted almonds
Preheat the oven to 425 degrees.
Line a baking sheet with parchment paper.
In a large bowl, combine the olive oil, Italian seasoning, 1 teaspoon salt and a few grindings of pepper. Whisk to combine, then add the cauliflower. Using your hands, toss together until the cauliflower is evenly coated with the spice mixture. Spread the cauliflower into an even layer on the prepared baking sheet.
Roast, stirring once, until golden brown, slightly charred and tender, 20 to 30 minutes.
Transfer to a serving platter, top with the chimichurri and sprinkle with the almonds. Serve with additional chimichurri on the side.
To store: Let cool completely. Refrigerate in an airtight container for up to 2 days. Serve leftovers at room temperature (do not reheat).
— Courtesy Amanda Haas, “Homemade Simple: Effortless Dishes for a Busy Life” (Cameron + Company, $29)
