|Nutritional Guidelines (per serving)|
|Servings: 6 bowls (serves 6)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This was made from leftover chimichurri sauce, which is an Argentinean sauce made from herbs and garlic, with a bit of heat of you like. It's a wonderful green condiment and it can turn anything into a special dinner – a piece of broiled salmon, a sautéed chicken breast, a grilled steak. And then it can also be used in soups and stews to provide a burst of fresh seasoning, much like a pesto. You don’t have to use much to really amp up the flavor in a dish.
This will make more chuimichurri sauce than you need for this recipe, but it’s a great condiment to have in the fridge, and you will surely find ways to use the leftover sauce!
- For the Roasted Cauliflower:
- 2 (1-pound) heads romanesco cauliflower (or 1 (2-pound) head regular cauliflower)
- 2 tablespoons olive oil
- For the Chimichurri Sauce:
- 1/2 cup flat-leaf parsley leaves (washed)
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- Kosher salt (or coarse salt, to taste)
- Freshly ground pepper (to taste)
- 1 teaspoon fresh oregano leaves (or 1/2 teaspoon dried oregano)
- Pinch red pepper flakes
- 1/4 cup extra virgin olive oil
- 6 cups less-sodium vegetable broth (or chicken broth)
Gather the ingredients.
Preheat the oven to 400 F.
Cut the cauliflower into florets and place in on a rimmed baking sheet. Drizzle over the 2 tablespoons olive oil and toss, then roast it in the oven for about 40 minutes until it is very tender.
Meanwhile, in a food processor puree the parsley, garlic, onions, vinegar, salt and pepper, oregano, and red pepper flakes. Drizzle the 1/4 cup olive oil with the motor running, until everything is well combined. Taste and adjust the seasonings.
Transfer the pureed cauliflower into a large pot, and stir in the remaining 4 cups of broth.
Heat over medium high heat until it is heated through, then stir in 1 tablespoon of the chimichurri sauce, and taste to see if the flavor is strong enough to your liking. Slowly add more chimichurri sauce as needed.
Serve hot and enjoy!