Pan Roasted Cauliflower and Brussels Sprouts with Cilantro-Mint Chimichurri
Pan roasted cauliflower and Brussels sprouts to caramelize, a quick steam to cook through and then a crunchy topping and chimichurri drizzle to finish. Slightly adapted from Bon Appetit recipe November, 2015, Skillet Roasted Cauliflower.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
- 2 tbsp pine nuts
- 2 tbsp olive oil
- 1/3 cup Panko breadcrumbs
- 2 tbsp butter
- 1 large cauliflower cut into florets
- 2 cup Brussels sprouts trimmed and sliced lengthwise
- kosher salt to taste
- 1/4 cup fresh Parmesan cheese shredded
- Chimichurri Sauce drizzled on top (see below)
- Chimichurri Sauce
- 2 limes juiced
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- 1 leaves bunch Italian parsley flat
- 1 bunch cilantro
- 20 leaves mint
- 20 leaves basil
- 3 cloves garlic
- 1/2 tsp red pepper flakes
Toast pine nuts in large skillet over medium heat until golden brown, stirring often, about 2 minutes. Season with salt and set aside in bowl.
Heat oil in large skillet and add Panko breadcrumbs. Stir over medium heat and toast until golden brown. Add to bowl with pine nuts.
Melt butter in pan and add cauliflower and brussels sprouts. Brown on medium heat for about 10 minutes, tossing often. Season with salt.
While vegetables are cooking blend chimichurri sauce, set aside.
Add water to pan and cover for 5 minutes on simmer. Remove lid and cook until all water is evaporated.
Sprinkle Parmesan cheese, toasted Panko breadcrumbs and pine nuts on top. Drizzle the chimichurri sauce all over and serve immediately.
Juice the limes and add to a food processor or blender.
Add the olive oil, vinegar, parsley, cilantro, mint, basil, garlic, pepper flakes and puree until blended and a bright, creamy green.
Calories: 423kcal | Carbohydrates: 20g | Protein: 9.6g | Fat: 36.2g | Saturated Fat: 8.7g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 20.1mg | Sodium: 195.1mg | Fiber: 6.7g | Sugar: 5.5g