Cauliflower has a host of health benefits (rich in antioxidants, helps the body’s anti-inflammatory response, and is a good detoxifier) but on its own, it can be a bit bland. However, roasted in the oven with a bit of olive oil and chili flakes, and topped with a ginger-parsley pesto? Well, now you’re talking!
We cut up a cauliflower into “steaks” (starting at the centre, chop the cauliflower into 2-cm thick slices) and roasted them at 425°F for about 20 minutes (10 minutes per side), along with some of the smaller florets that didn’t stay attached to the big pieces.
The pesto-type vinaigrette comes together in less than 5 minutes and adds a tonne of flavour to the roasted cauliflower. Simply throw some ginger, garlic, lime juice, olive oil and parsley into a blender and whiz until smooth.
Jonty cooked a nice piece of salmon along with a few cherry tomatoes and mushrooms and in less than 30 minutes, we had a filling, super flavourful meal! This was a perfect weeknight dinner that really hit the spot.
Really, there is nothing special about this meal, but it’s amazing how quickly it can become something noteworthy, just by adding a few fresh herbs and lime juice into the mix.
- Serves: 2 - 3 as a main, 4 - 6 as a side
- Serving size: ¼ recipe
- Calories: 122
- Fat: 7.6 g
- Saturated fat: 1.2 g
- Carbohydrates: 13.4 g
- Sugar: 3.6 g
- Sodium: 49.4 mg
- Fiber: 4.5 g
- Protein: 3.7 g
- Cholesterol: 0 g
- 1 medium head of cauliflower, cut into steaks and florets
- 1 tbsp dried chili flakes
- 2 tsp dried oregano
- Sea salt and pepper
- Bit of olive oil
- 2 - 3 tbsp extra-virgin olive oil
- 4-cm piece of fresh ginger, peeled
- 1 clove garlic
- 1 lime, juice + zest
- Handful of fresh parsley
- Handful of fresh basil (if you have it)
- Pre-heat the oven to 425°F. Cut the cauliflower into 2-cm thick steaks and large chunks, keeping any of the smaller florets. Spray the cauliflower with a bit of olive oil and sprinkle with red chili flakes, oregano, salt and pepper. Roast for 10 minutes, flip, and roast for another 10 minutes, or until the edges of the cauliflower start to brown.
- To make the pesto, place the olive oil, ginger, garlic, parsley, basil and lime juice + zest into a blender. Puree until smooth.
- Remove the roasted cauliflower from the oven and serve with a good dollop of the ginger-parsley pesto.