Roasted Cauliflower & Cashew Chimichurri

Roasted Cauliflower & Cashew Chimichurri

Need a vegetable based appetizer, or a side dish for a dinner party or a nice night in? My Roasted Cauliflower & Cashew Chimichurri is out of this world. This recipe is Keto, Paleo, and gluten free. Dig into this simple dish that will please everyone around the table.

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Cauliflower is an amazing vegetable that is so versatile either as florets or rice. Cauliflower is a great low carb but fibrous option to add into many Keto and Paleo approved meals. Cauliflower is a great anti-inflammatory vegetable that is rich in antioxidants, Vitamins K and C.

I have to admit that years back I was not a fan of roasted vegetables. Fast forward about 10 years and I have roasted vegetables multiple times a week. I frequently make sheet pan dinners, or I roast a ton of vegetables to meal prep for quick meals for the upcoming week. The process is just too easy, and the roasted flavors is delicious. I also enjoy the texture that comes along with crispness.

This is great as a side dish to grilled chicken or steak, or you can serve it as an appetizer. It is best to serve while the cauliflower is still warm, but I have had it cold as well and it still tastes amazing. You will most likely have some leftover sauce, but you can save it and use it as a topping for your next taco night. I hope you enjoy this light dish as much as I do!

Roasted Cauliflower & Cashew Chimichurri

Mindful Living With Amanda
Keto & Paleo Friendly, Gluten Free
Course Appetizer, Side Dish

Ingredients
  

Roasted Cauliflower

  • 1 head of cauliflower chopped into bite size florets
  • 3 tbsp avocado oil
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp sea salt

Cashew Chimichurri

  • 1/4 cup unsalted cashews
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 1/4 cup fresh lime juice
  • 2 garlic cloves, minced
  • 1/2 tsp sea salt
  • 1/4 tsp crushed red pepper flakes

Instructions
 

Roasted Cauliflower

  • Preheat the oven to 450 degrees, and line a large baking sheet with parchment paper
  • Whisk together the avocado oil, onion and garlic powders, paprika and salt
  • Drizzle the oil mixture onto the chopped cauliflower florets and toss until evenly coated
  • Roast the cauliflower for 12-14 minutes until crisp to your preference

Cashew Chimichurri

  • Place all of the sauce ingredients into a food processor, and process until the mixture is smooth
  • Serve the roasted cauliflower alongside the Chimichurri sauce for dipping. Enjoy!