Cauliflower w/ roasted garlic chimichurri
I sure do like to roast vegetables and garlic. Pop a baking sheet in the oven, go out for a run and return to a fine-smelling apartment and a nice side dish. The little crumbles stuck to foil are really great. In the odd chance you have leftovers, they make a great crunchy topping for soup, pasta or a green salad.
1 large cauliflower, washed, dried and cut in small florets
1 head garlic, with a few layers peeled
1T olive oil
juice of one half lemon
1 small bunch cilantro, washed, dried and minced
.5t hot pepper flakes
salt + pepper
Preheat oven to 350.
Cut the point off head of garlic, and peel down to the last layer of skin. Now toss garlic head and cauliflower florets in a large bowl with olive oil, salt and pepper.
Lay cauliflower and garlic on a baking sheet lined with foil, and roast for about 40 minutes – you want creamy garlic with no hint of burning. Remove sheet from oven and set aside garlic. Return cauliflower to oven and reduce to 250.
When garlic is cool, make chimichurri. Mix olive oil and lemon juice with hot pepper flakes in a medium bowl. Squeeze in roast garlic and whisk into dressing with a fork. Add cilantro, and salt and pepper to taste.
Remove cauliflower from oven and toss with chimichurri in medium bowl. Plate and serve right away.