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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