Roasted caulini with chimichurri

This easy authentic homemade chimichurri recipe makes the tastiest side, it’s the perfect accompaniment to any dish from roasted caulini, chicken or steak.


1 bunch Caulini baby cauliflower
1/3 cup (80ml) olive oil
1 shallot, finely chopped
1 garlic clove, crushed
1 long red chilli, seeded, finely chopped (optional)
2 tbsp finely chopped coriander
1 tbsp finely chopped flat-leaf parsley
2 tbsp red wine vinegar

Preheat oven to 180°C. Grease a large baking tray. Arrange the Caulini in a single layer on the prepared tray. Drizzle with 1 tbs of oil. Bake for 10 mins or until Caulini is golden and tender.

Meanwhile, combine the shallot, garlic, chilli, if using, coriander, parsley and vinegar in a medium bowl. Whisk in the remaining oil until well combined. Season.

Arrange Caulini on a serving platter. Drizzle with the chimichurri.


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