Roasted Cauliflower Yogurt Chimichurri (Healthy & Easy Recipe)
This roasted cauliflower with yogurt chimichurri is a bold, vibrant, and healthy 35-minute dinner. Crispy roasted cauliflower sits on a cooling layer of Greek yogurt and is topped with a bright, garlicky chimichurri. It's low-carb, gluten-free, and perfect as a vegetarian main or colorful side.
Equipment
- baking sheet
- Large Mixing Bowl
- chef's knife
Ingredients
- 1 Large cauliflower head, chopped into small florets
- 3 tbsp Olive oil
- 0.75 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Fresh parsley, chopped
- 1 cup Plain Greek yogurt
- 0.25 tsp Salt
- 0.75 cup Fresh parsley, finely chopped
- 0.25 cup Fresh cilantro, finely chopped (optional)
- 2 tbsp Red wine vinegar
- 0.25 cup Extra virgin olive oil
- 3 Garlic cloves, minced
- 1 tbsp Red onion, finely minced (optional)
- 0.25 tsp Red pepper flakes
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
- Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, pepper, and parsley. Spread in a single layer on a baking sheet. Roast for 20–25 minutes until golden brown with crispy edges.
- While the cauliflower roasts, combine parsley, cilantro, red wine vinegar, olive oil, garlic, red onion, red pepper flakes, salt, and pepper in a bowl to make the chimichurri.
- Spread Greek yogurt across the bottom of a serving platter or individual plates. Season with salt.
- Transfer hot roasted cauliflower onto the yogurt base. Drizzle generously with chimichurri sauce.
- Serve immediately as a vegetarian main dish or vibrant side.
Notes
Flavor Boosters: Broil the cauliflower for 1–2 minutes for extra crispiness. Add 1 teaspoon miso paste to the olive oil before roasting. Top with toasted pine nuts or sesame seeds. Vegan Option: Swap Greek yogurt for coconut yogurt or tahini with lemon.