Roasted Cauliflower with Chimichurri Sauce

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Roasted Cauliflower with Chimichurri Sauce
1 big head cauliflower (about 2.5 to 3 pounds)
2 tbs olive oil
coarse salt and freshly ground black pepper to taste
Chimichurri Sauce:
1/4 cup extra-virgin olive oil
1/2 cup flat-leaf parsley leaves, washed
2 cloves garlic
1 tbs red wine vinegar
Kosher or coarse salt and fresh ground pepper to taste
1 tsp fresh oregano leaves or ½ teaspoon dried oregano
pinch red pepper flakes
Preheat the oven to 450° with the rack placed in the lower third.
Cut the cauliflower into florets, and place in a large rimmed baking sheet.

Toss the cauliflower with the 2 tbs of olive oil and about 1/2 tsp of salt and a few grinds of pepper, if desired. Roast until slightly browned and tender, turning gently with a spatula once , about 25 to 30 min.
Make the chimichurri sauce while the cauliflower is roasting. In a mini food processor puree the olive oil, parsley, garlic, onions, vinegar, salt and pepper, oregano, and red pepper flakes.

Taste and adjust the seasonings.
Serve the chimichurri on the side and let whomever is interested drizzle some on their cauliflower. Serves 12

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