Chimichurri Cauliflower Florets with Walnuts
Chimichurri Cauliflower Florets with Walnuts are bright, fresh and delicious! This is the perfect side dish for any meal.
Christmas is just right around the corner and I am loving every minute of it! I know some people can get bogged down with the hustle and bustle of Christmas, but I think there is so much to enjoy and appreciate.
The season always starts for us the day after Thanksgiving. We throw on all our winter gear and drive 45 minutes to our favorite cut-your-own Christmas tree farm. And then, the hunt is on. There is lots of running and frantic “This is the one!!” Oh wait, “Noooo, this is the one.”
We eventually all decide and start cutting; waiting for the inevitable “tiiiimmmbbbbeerr!”
In this post: everything you need for Chimichurri Cauliflower Florets with Walnuts
- Why Chimichurri?
- How to Make Chimichurri with Parsley and Cilantro
- How Long Does Chimichurri Stay Good?
- Chimichurri Cauliflower Florets with Walnuts Ingredients
- Chimichurri Cauliflower Florets: FAQ’S
- Tips for cooking with kids
- Frequently asked questions about this recipe
Why chimichurri?
Chimichurri is an uncooked sauce that originated from Argentina. This sauce is made with fresh herbs, garlic, olive oil, and vinegar. It is so incredibly fresh and bright – I could literally put it on everything!
how to make chimichurri with parsley and cilantro
If you want to take a deep dive into chimichurri, you can read all about here.
- Finely chop the parsley and the cilantro. You can blend the ingredients if you would like, but if you prefer the traditional way, stick to a cutting board and a knife.
- Mince the garlic.
- In a bowl, combine the parsley, cilantro and garlic.
- Add the olive oil, red wine vinegar, red pepper flakes and salt.
- If you prefer things spicier, you can add more red pepper flakes.
how long does chimichurri stay good?
This Easy Chimichurri Sauce will stay good in the fridge for up to a week. The flavors will continue to meld together and become even more delicious!
Ingredients for Chimichurri cauliflower florets with walnuts
- basil leaves
- olive oil
- red wine vinegar
- garlic
- white onion
- salt
Chimichurri cauliflower florets: faq’s
I want the cauliflower to stay longer. Any tips on extending the life?
Wait to mix the chimichurri until you are ready to serve. This way, the chimichurri won’t make the cauliflower soggy.
I don’t like cilantro. What can I use instead?
Not a problem – just use additional parsley in it’s place.
Can I use a cauliflower “steak” instead?
Yes, you for sure can. I like to use florets because they cook a little quicker, but you can definitely use a cauliflower steak.
Tips for involving your kids
- Let them blend the chimichurri for you – what kid doesn’t like pushing buttons?
- Have them assist you with cutting up the cauliflower. These knives work great for little kids and these knives work even better for older kids.
Chimichurri Cauliflower Florets with Walnuts
Equipment
Ingredients
- Easy Chimichurri with Parsley and Cilantro
- 1 head cauliflower
- ½ tbsp olive oil
- flake sea salt to taste
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Break the cauliflower into bite-sized pieces (use a knife if needed).1 head cauliflower
- Put the cauliflower on a sheet pan and drizzle with olive oil. Sprinkle with the walnuts and salt – mix to combine.½ tbsp olive oil, flake sea salt, ½ cup chopped walnuts
- Roast for 25 minutes, turning halfway through.
- While the cauliflower is roasting, prepare the Chimichurri.Easy Chimichurri with Parsley and Cilantro
- Once the cauliflower is done roasting, remove it from the oven and toss with your desired amount of chimichurri.
- Serve warm and enjoy!
