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Whole Roasted Cauliflower With Chimichurri Sauce
https://www.bulletproof.com/recipes/whole-roasted-cauliflower-with-chimichurri-sauce-recipe/
Start to Finish: 1 hour 5 minutes
Ingredients:
Whole Roasted Cauliflower:
- 1 medium head of cauliflower
- 1/2 tsp. ground coriander
- 1/2 tsp. cumin
- 1 tsp. paprika
- 1 tsp. turmeric
- 1 tsp. dried garlic
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 Tbsp. Grass-Fed Ghee (melted)
Chimichurri Sauce:
- 2 cups of fresh basil leaves (or 1 bunch)
- 1/2 large bunch fresh parsley leaves
- 1/2 lemon, juiced
- 1/2 cup Brain Octane MCT Oil
- Salt to taste
Instructions:
- Preheat oven to 375°F.
- Prepare the whole roasted cauliflower first. Wash and dry your cauliflower, then trim leaves. Place in a baking dish.
- Combine oil, spices, salt and pepper. Brush the mixture on top of cauliflower head evenly. Place in the oven and roast for 1 hour.
- While cauliflower roasts, prepare chimichurri sauce. Put the basil and parsley leaves in a blender or food processor and blitz until broken down.
- Add remaining chimichurri sauce ingredients and blend together until combined. Taste and adjust the lemon juice or salt, if desired. Pour finished chimichurri sauce into a jug or bowl and set it aside.
- After cauliflower has completed cooking for 1 hour, insert a knife into the center to check for doneness. If not done, continue cooking in 10-minute increments.
- When cauliflower is finished, remove from the oven and serve warm with chimichurri sauce.
Makes: 4 servings
Nutritional Information (4 oz. portion):
- Calories: 222
- Protein: 2.6g
- Carbs: 6.9g
- Fiber: 3.1g
- Sugar: 2.6g
- Fat: 21.3g
- Saturated Fat: 13g
- Cholesterol: 0mg
- Salt: 420mg
- Net Carbs: 3.8g
- Calcium: 49mg
- Iron: 1mg
- Potassium: 370mg