1smallshallot or ¼ cup LenasKitchen Pickled Onions, finely chopped
1lemon, zested than ½ juiced lemon
sea salt, to taste
Make the chimichurri sauce about an hour in advance to let the flavors meld together.
Finely chop all the herbs. Finely chop a shallot or LenasKitchen Pickled Onions. Grate in the garlic or finely chop it. Roughly chop the capers.
Add the above ingredients into a bowl. Zest lemon, then cut it in half and squeeze the juice. If you want more tang, add a whole lemon.
Add sea salt and olive oil. Taste and see if you need any more olive oil or salt. I start with 1/4 cup of olive oil and add more if I want the sauce to be more runny or not.
The sauce keeps in the fridge for about a week. Use on eggs, meat, fish, sweet potato avocado toast and more.
Preheat the oven to 450.
Remove the outer leaves and trim the stem end. Hold cauliflower with its base on a cutting board. With a sharp chef's knife, start cutting into 1 in pieces.
You’ll get about 4 slices from a large cauliflower, 3 from a medium cauliflower and 2 from a small one and a some florets.
You can bake the florets along with the cauliflower slices or use them to make another dish (like cauliflower rice or cauliflower soup, you can also freeze the florets).
Once cut, carefully place them on a large baking sheet that has been preheating in the oven for about 10-15 minutes. Brush on olive oil and sprinkle with a little sea salt. Roast for 25-30 minutes. Halfway through the roasting time, carefully flip the steak and brush with olive oil and sea salt. The cauliflower should be golden brown and delicious when you’re done.
Once done, spread a generous amount of the chimichurri sauce on top and devour! Eat while hot. Enjoy!