Roasted Cauliflower with Wild Garlic & Chilli Chimichurri | Building Feasts

wild garlic

💰Cheaper: spinach

Spinach is more readily available and provides a similar green flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is cheaper and has a neutral flavor.

red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often less expensive and can be used interchangeably.

fresh parsley

💰Cheaper: dried parsley

Dried parsley is less expensive and has a longer shelf life.

Cut a head of cauliflower into wedges and lay them in a baking pan.

Drizzle olive oil over the cauliflower and turn them around in the olive oil.

Sprinkle a good amount of salt over the cauliflower.

Add a little dash of Aleppo pepper (optional).

Place the pan in a 250°F (about 121°C) oven for about 15 minutes.

Chop together half a red chili, 100 grams of wild garlic leaves, and 80 grams of mint leaves.

Add lemon zest, salt, and a little Aleppo pepper to the mixture.

Pour in a generous glug of red wine vinegar and olive oil, and taste for seasoning.

Once the cauliflower is roasted, carefully arrange the wedges on a plate.

Sprinkle extra salt and lemon zest on top for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary