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Roasted caulini with chimichurri

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Love cauliflower? Then you’ll love caulini! This tasty side dish is packed with fresh flavour and features chilli for a spicy kick.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Caulini served on a plate with chimichurri on top


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

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