Roasted caulini with chimichurri
Love cauliflower? Then you’ll love caulini! This tasty side dish is packed with fresh flavour and features chilli for a spicy kick.
- 1 bunch caulini
- 1/3 cup (80ml) olive oil
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 1 long red chilli, seeded, finely chopped (optional)
- 2 tbs finely chopped coriander
- 1 tbs finely chopped flat-leaf parsley
- 2 tbs 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.