This dish is roasted cauliflower florets served over a bed of Greek yogurt and topped with fresh chimichurri sauce. It's ready in 35 minutes, needs one baking sheet, and works as a light main or a side dish for four.
🌱 Vegan-Friendly | 🥦 Low-Carb
📷 Recipe Snapshot
📌Recipe: Roasted Cauliflower with Chimichurri
⏲️ Time: 35 minutes
👥 Serves: 4
🌏 Cuisine: Mediterranean, Middle Eastern
📝 Quick Summary: Golden roasted cauliflower served with creamy yogurt and a fresh chimichurri sauce. A simple veggie dish that works as a side, starter, or light main meal.
🌟 Main Ingredients: Cauliflower, olive oil, parsley, Greek yogurt, garlic, red onion, coriander, red wine vinegar, and chilli flakes.
💡 Pro Tip: Roast cauliflower at high heat in a single layer to help the florets become golden on the outside while staying tender inside.
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Bernice says
Absolutely wonderful. I could eat a whole bowl of this cauliflower (and I did)!
If you enjoyed the roasted veggie with chimichurri, you'll love trying other easy dishes like my Şakşuka (Turkish fried vegetables) recipe, which tastes great on toasted bread. You can make the bread yourself with my easy no-knead bread recipe and add a poached egg for a perfect breakfast or light lunch.
I also love serving roasted cauliflower as steaks with a creamy tahini sauce dressing. Nevertheless, my roasted eggplant with a yoghurt sauce topping offers a tasty alternative. These recipes are simple to prepare and full of flavour, making them great for any meal!
💗 Why You'll Love This Recipe
- Ready in 35 minutes with minimal prep.
- Low-carb, gluten-free, and vegan-friendly with a simple swap.
- Works as a main, a side, or an appetizer.
- Easy to customize with different herbs or a different sauce base.
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Cauliflower: I divide it into florets and usually use one medium head to serve four people. If you want to reduce portions, place the leftover florets in a zip bag and freeze them, or save them for cauliflower rice. When shopping, look for creamy white, tightly packed florets, and skip any heads with spotted or dull patches.
- Yogurt: Full-fat Greek yogurt gives the best result here - it's thick enough to hold its shape under the roasted florets instead of pooling on the plate. Non-fat Greek yogurt works too, but it runs thinner and won't coat the plate the same way.
♻️ Substitutions
- Cauliflower: Broccoli, Romanesco, or Brussels sprouts can be great alternatives. Other types of cauliflower, such as purple, orange, green (Romanesco) or Cheddar, would work very well.
- Olive oil: Avocado oil, grapeseed oil, or melted butter can replace olive oil for roasting.
- Yoghurt: Dairy-free alternatives like coconut yoghurt or soy yoghurt can be used instead of Greek yoghurt for a vegan option.
📋 Variations
- Cheese: Sprinkle some grated Parmesan or crumbled feta cheese over the roasted bites before serving.
- Nuts and Seeds: Incorporate toasted pine nuts, almonds, or sesame seeds for added crunch.
- Vegan Option: Use dairy-free yoghurt or tahini instead of Greek yoghurt to cater to vegan preferences.
- Pomegranate: Garnish with fresh pomegranate seeds for an extra crunch.
👩🍳 How To Make Roasted Cauliflower with Chimichurri
This roasted cauliflower with chimichurri might seem fancy, but it's super simple to make. It's one of those dishes that looks impressive on the table without any of the stress in the kitchen! Just like this Greek-style eggplant salad.
Step 1: Preheat the oven and roast the cauliflower until golden and tender.
Step 2: Spread yoghurt on a plate, top with roasted cauliflower, and spoon over the sauce.
Step 3: While it roasts, prepare the chimichurri sauce without cilantro by mixing everything in a bowl.
Step 4: Serve right away. Bread on the side is a nice extra if you're in the mood.
- A full list of ingredients and instructions can be found in the recipe card below.
💭Expert Tips
- Preheat fully. Make sure the oven has actually reached 425°F before the cauliflower goes in - this is what gives you even browning instead of steamed, soft florets.
- Don't overbake. Set a timer rather than eyeballing it; cauliflower can go from golden to dry within a few minutes near the end of roasting.
- Skip thawing frozen florets. Roasting straight from frozen works fine and gives a good texture, no need to defrost first.
- Broil for the last 1-2 minutes if you want extra charring on the edges.
Leftovers and storage
- Refrigerate: Any leftovers should be stored in the refrigerator in an airtight container or on a plate or bowl tightly wrapped with plastic wrap, for up to 2 days for optimal taste and safety.
- Reheating: This dish is best served cold or at room temperature, so there's no need for reheating.
- Leftovers: Any leftovers would go great in tacos or wraps with your favourite fillings and sauces, like tomatoes, lettuce, fried tofu, etc.
❓Roasted Cauliflower with Chimichurri FAQs
For perfectly crispy roasted cauliflower, toss florets in hot olive oil, spread them in a single layer on a baking sheet, and roast at 425°F (220°C) for 20-25 minutes-no flipping needed! Smaller florets = crispy edges.
Roasting preserves more nutrients than boiling. Pair it with healthy fats (like olive oil in chimichurri) to absorb vitamins. This chimichurri cauliflower recipe boosts nutrition with fresh herbs, garlic, and yoghurt, especially due to the 5-minute chimichurri sauce (no blender).
No! Blanching makes it soggy. For crispy roasted cauliflower, roast it straight from raw. High-heat method ensures caramelisation without extra steps.
Chimichurri roasted cauliflower pairs perfectly with:
Creamy dips (tahini yoghurt)
Grain bowls (quinoa, farro, Turkish bulgur bowl )
Grilled proteins (chicken, fish: Mediterranean salmon in parchment (15-minute meal)
Crusty bread (to soak up sauces): no-knead artisan bread recipe, Dutch oven.
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📖 Recipe
Roasted Cauliflower with Chimichurri
Video
Ingredients
- Cauliflower florets from 1 medium sized cauliflower
- 4 tablespoon olive oil
- Salt and pepper
- A small bunch of parsley chopped
- 1 batch of spicy chimichurri sauce with red pepper flakes
To serve:
- 3 tablespoon Greek yogurt
- Freshly baked bread optional
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, toss the cauliflower florets with olive oil, chopped parsley, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until they're golden and tender.Cauliflower florets , 4 tbsp olive oil, Salt and pepper, A small bunch of parsley
- While the cauliflower is roasting, make the spicy chimichurri sauce with red pepper flakes recipe (or use a batch you've already got in the fridge).
- Grab a serving plate and spread a layer of Greek yogurt across the bottom. Once the cauliflower is out of the oven, place it right on top and drizzle generously with chimichurri.3 tbsp Greek yogurt
- If you've got some freshly baked bread around, serve it on the side-it's great for scooping up the extra sauce. or you can make these Japanese milk bread buns.Freshly baked bread
- Quick, healthy, and packed with flavor-this one's a keeper.
Notes
Nutrition
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Leela says
This roasted cauliflower with yogurt chimichurri sauce is an excellent side dish, I enjoyed it with a bowl of rice, so good.
Sandra says
This is a new favorite. I topped it with pomegranate as suggested, and it was a hit.
Sal says
Very tasty! I served this with some grilled chicken, and we enjoyed it.
Claudia-Cristina Ciorteanu says
My family loved this!
Mina says
I'm obsessed with yogurt and I love this recipe! I'm sure it's a perfect combo!
Amy says
Such a delicious combination!
Lisa says
That chimichurri sounds great.
Amy Liu Dong says
Such an easy way to cook my cauliflower. It is so easy and delicious!
Stine Mari says
Roasted cauliflower is perfect with this blend of flavors!
Bernice says
Absolutely wonderful. I could eat a whole bowl of this cauliflower (and I did)!
Giangi Townsend says
Great recipe. Love all the flavors and so easy to make, thank you.
Elizabeth says
So yummy and has great flavor! Thanks for the recipe!
Liz says
I love roasted cauliflower and this was a lovely way to make it a meal!! SO tasty!