Roasted Cauliflower

The Preacher’s Son | Serves 2 to 4

1 head of cauliflower
4 oz. of chimichurri
Sea salt to taste
½ cup of nutritional yeast

Cut in half down the middle of the cauliflower. Trim off just the leafy parts and leave the core attached. 

Place on a baking sheet and drizzle with good quality olive oil and a touch of sea salt. 

Roast in the oven at 450°, using convection if possible. Roast until golden brown all over or even a touch black (this will caramelize the natural sugars in the cauliflower). 

To finish the dish, remove the cauliflower from the oven and garnish with chimichurri spread evenly over the top. Season with sea salt and generously top with nutritional yeast. Enjoy immediately.