The florets were nicely browed (although a bit overcooked).
The chimuchurri sauce was very good with fresh herbs.
Ingredients (with our modifications)
For Chimuchurri sauce
2 tablespoons extra-virgin olive oil (for the Chimuchurri)
1 garlic clove, minced
1 shallot, finely chopped
1 jalapeño pepper, large, deveined and seeded and finely chopped
3/4 teaspoon salt, divided
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh thyme
2 tablespoons water
2 teaspoons sherry vinegar (we used rice vinegar).
1/2 teaspoon paprika (we used smoked paprika)
3 tablespoons finely chopped flat-leaf parsley.
1 large head cauliflower (about 3 pounds), separated into florets.
Freshly ground pepper to taste
2 tbs olive oil (for coating the cookie sheet and the cauliflower).
- Combine oil, garlic, jalapeño, shallot and 1/4 teaspoon salt in a small frying pan. Cook over medium heat just until the garlic starts to sizzle, 2 to 4 minutes, but don’t let it brown. Remove from heat and stir in oregano, thyme, water, vinegar and paprika. Cover and set aside (#3).
- Preheat oven to 450°F. Coat a cookie sheet with olive oil (we used a non-stick cookie sheet).
- Toss the cauliflower florets with olive oil and season with the remaining 1/2 teaspoon salt and pepper.
- Roast the cauliflower, gently turning once halfway through, until browned and the stems feel tender when pierced with a bamboo skewer, 15 minutes (we baked 18 minutes which was a bit too long) (#1 and 2).
- Just before serving, stir parsley into the reserved herb sauce and season with pepper. Dress the cauliflower florets (#4) with the sauce (#5 and 6).
Th fresh herbs in chimuchurri sauce were very good. It was good warm. We later served cold which was also very good. We may even try real steak with this chimuchurri sauce.