Seeing Green

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Seeing Green


By Laurie Figone

Love of the Land

It’s so nice to see GrEEn…on the hills, in the fields…and my lawn J  The long awaited rain came, which brought up a conversation at a party I recently attended.  My question was,

“When you were a kid, did you run to the creek with your rubber boots on…just to see how far you could wade into the swelling creeks without flooding your boots?”  It’s a question I’ve always wanted to ask, wondering if my brothers and I were the only ones who did this.  Evidently not!! And, truth be told…we always went home with flooded boots…let it rain!!

Oven Roasted Cauliflower with Chimichurri

I knew I had a keeper when my husband, who usually avoids cauliflower, could not stop eating this!!!  It’s such an easy dish to put together too…the Chimichurri Sauce will keep in the fridge for a week and tastes great on grilled meats also.

  • 1 head cauliflower,
    rinsed and dried
  • 2 TBSP. olive oil
  • 1 cup shredded mozzarella cheese

Chimichurri Sauce

  • 1 cup packed parsley
  • ¾ cup packed cilantro
  • 2 cloves garlic
  • ¼ cup olive oil
  • 1 TBSP. red wine vinegar
  • ½ tsp. salt
  • ¼ tsp. pepper
  1.  Preheat oven to 400’.  Cut cauliflower into 1 to 2 inch flowerets and place on a 12x17x1 inch baking sheet.  Drizzle 2 TBSP. olive oil onto cauliflower and lightly toss to evenly coat.  Bake for 13 minutes, until just starting to brown.
  2. While cauliflower is baking make Chimichurri Sauce.  Place parsley, cilantro and garlic into a food processor and pulse until finely chopped.  Remove to a small bowl and stir in ¼ olive oil, red wine vinegar, salt and pepper.  Set aside.
  3. Remove cauliflower from oven when done and sprinkle with cheese.  Put back into the oven for 5 minutes, until cheese is melted and browned.
  4. Top cauliflower evenly with Chimichurri sauce.  Serve while still warm.  (Although it tastes great cold too!)

Serves 8

Cooking Time 18 minutes

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