The Washington Post

Whole Roasted Cauliflower With Chimichurri and Almonds

Whole Roasted Cauliflower With Chimichurri and Almonds 6.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Nov 19, 2014

Especially if you find a purple, orange or green variety, a whole roasted cauliflower makes a centerpiece-worthy dish for a vegetarian or vegan Thanksgiving. You can even carve it at the table, just to keep in the spirit. If you're hosting an omnivore's dinner, this makes an equally impressive side dish or even a party appetizer: Guests can break off florets and dip them in the chimichurri sauce.

Make Ahead: The chimichurri can be refrigerated for up to 5 days. Bring to room temperature before serving.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

  • For the chimichurri
  • 1 cup lightly packed cilantro stems and leaves
  • 1 cup lightly packed flat-leaf parsley stems and leaves
  • 1/3 cup lightly packed mint leaves
  • 2 tablespoons oregano leaves
  • 4 cloves garlic
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup red wine vinegar
  • 3/4 teaspoon fine sea salt, plus more to taste
  • 3/4 cup extra-virgin olive oil
  • For the cauliflower
  • 1 large cauliflower (2 to 3 pounds), preferably a colored variety such as purple Graffiti, cheddar or Romanesco
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 cup sliced almonds, toasted (see NOTE)


To make the chimichurri sauce, combine the cilantro, parsley, mint, oregano, garlic, cumin, red pepper, vinegar, salt and oil in the bowl of a food processor and pulse several times until the herbs are chopped but not pureed. Taste, and add more salt if needed.

To roast the cauliflower, preheat the oven to 425 degrees. Trim the bottom of the cauliflower stem so the cauliflower will sit straight in an baking dish or cast-iron skillet that just holds it comfortably. (Leave the leaves on, as they add to the decorative look and are tasty.) Drizzle with the oil and sprinkle with the salt.

Bake until the cauliflower is lightly browned and a skewer easily pierces all the way through, about 45 minutes to an hour, depending on the size. Baste periodically with oil from the pan, if desired. Cut into wedges and serve warm or at room temperature, with the sauce and almonds spooned over it or served on the side.

NOTE: Toast the almonds in a small, dry skillet over medium-low heat for a few minutes, shaking the pan as needed to avoid scorching, until they become fragrant and lightly browned. Transfer to a plate immediately.

Rate it

Recipe Source

Adapted from a cauliflower recipe in "The Art of Simple Food II," by Alice Waters (Clarkson Potter, 2013) and a chimichurri recipe in "At Home in the Whole Food Kitchen," by Amy Chaplin (Roost Books, 2014).

Tested by Joe Yonan.

Email questions to the Food Section.

Email questions to the Food Section at

Avg. Rating (6)

Rate this recipe

Nutritional Facts

Calories per serving (based on 8): 310

% Daily Values*

Total Fat: 30g 46%

Saturated Fat: 4g 20%

Cholesterol: 0mg 0%

Sodium: 370mg 15%

Total Carbohydrates: 8g 3%

Dietary Fiber: 3g 12%

Sugar: 3g

Protein: 4g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle