Smashed Cauliflower with chimichurri

Simple to make, even easier to eat. Perfect for weeknights, lunch bowls, or showing off a bit (without trying too hard).

Ingredients:

• ½ a cauliflower, chopped into florets

• ½ a red chilli (deseeded if you're spice-sensitive)

• 1 spring onion

• A handful of fresh parsley

• Olive oil

• A splash of red wine vinegar

• Salt & pepper

• Hummus (optional, but very welcome)

Method:

1. Boil & bash:
   Pop your cauliflower florets into boiling water for about 5–7 minutes. Just enough to soften, not mush. Drain well.

2. Smash party:
   Line a baking tray with baking paper. Place your florets on the tray and smash each one gently with the bottom of a jar or glass. You want flat-ish cauli with attitude, not total carnage.

3. Oil & roast:
   Drizzle with olive oil, season with salt and pepper, and roast at 180°C for about 20 minutes, until golden and crisp around the edges.

4. Meanwhile, chimichurri magic:
   Finely chop your parsley, red chilli, and spring onion. Add a generous glug of olive oil, a splash of red wine vinegar, and a good pinch of salt and pepper. Mix it up and let it hang out while your cauli roasts.

5. Plate it up:
   Start with a smear of hummus (if using), pile on your crispy smashed cauliflower, and drizzle generously with that zesty chimichurri.