|June 26, 2020

Whole Roasted Cauliflower With Chimichurri Sauce

By Jordan Pie
Reviewed for Scientific Accuracy

Whole Roasted Cauliflower With Chimichurri Sauce

This downright delicious whole roasted cauliflower recipe will impress all your friends — plus, it takes only five minutes to prepare. A combination of ingredients allows this whole roasted cauliflower to develop a golden brown crust and tender crisp texture.

First, brushing your cauliflower with a high-heat cooking fat like Grass-Fed Ghee adds deep flavor to the dish without oxidizing fats. Spices like coriander and cumin add delicious flavor. Customize this recipe with curry spices, fresh herbs, or simply finish with a squeeze of lemon — the flavor combos are endless.

Whole roasted cauliflower pairs perfectly with oven-free main dishes like Poached Butter Shrimp, Slow Cooked Lamb Barbacoa or Poached Cod in Tomato Broth. Try it once, and it just might become your new favorite way to serve veggies.

Print Recipe Print Recipe Icon
bulletproof logo

Whole Roasted Cauliflower With Chimichurri Sauce


Start to Finish: 1 hour 5 minutes


Whole Roasted Cauliflower:

  • 1 medium head of cauliflower
  • 1/2 tsp. ground coriander
  • 1/2 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. turmeric
  • 1 tsp. dried garlic
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 4 Tbsp. Grass-Fed Ghee (melted)

Chimichurri Sauce:

  • 2 cups of fresh basil leaves (or 1 bunch)
  • 1/2 large bunch fresh parsley leaves
  • 1/2 lemon, juiced
  • 1/2 cup Brain Octane MCT Oil
  • Salt to taste


  1. Preheat oven to 375°F.
  2. Prepare the whole roasted cauliflower first. Wash and dry your cauliflower, then trim leaves. Place in a baking dish.
  3. Combine oil, spices, salt and pepper. Brush the mixture on top of cauliflower head evenly. Place in the oven and roast for 1 hour.
  4. While cauliflower roasts, prepare chimichurri sauce. Put the basil and parsley leaves in a blender or food processor and blitz until broken down.
  5. Add remaining chimichurri sauce ingredients and blend together until combined. Taste and adjust the lemon juice or salt, if desired. Pour finished chimichurri sauce into a jug or bowl and set it aside.
  6. After cauliflower has completed cooking for 1 hour, insert a knife into the center to check for doneness. If not done, continue cooking in 10-minute increments.
  7. When cauliflower is finished, remove from the oven and serve warm with chimichurri sauce.

Makes: 4 servings

Nutritional Information (4 oz. portion):

  • Calories: 222
  • Protein: 2.6g
  • Carbs: 6.9g
  • Fiber: 3.1g
  • Sugar: 2.6g
  • Fat: 21.3g
  • Saturated Fat: 13g
  • Cholesterol: 0mg
  • Salt: 420mg
  • Net Carbs: 3.8g
  • Calcium: 49mg
  • Iron: 1mg
  • Potassium: 370mg
Let's Get Cookin'!

Subscribe to our Recipe Lab newsletter for delicious recipes delivered to your inbox weekly!