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  • Author: Mariela Alvarez Toro



For the Chimichurri

  • Makes about a cup
  • 1 large bunch cilantro (about 3 cups chopped)
  • 2 cloves garlic
  • ¼ tsp. chili flakes
  • ¼ cup apple cider vinegar
  • ½ cup olive oil
  • ½ tsp. sea salt

For the Cauliflower

  • 1 whole cauliflower
  • kosher salt
  • 2 tbsp. olive oil

To Garnish

  • 12 tbsp. tahini
  • ¼ cup chopped shelled pistachios
  • 1 tbsp. black sesame seeds
  • 1 handful fresh chives
  • 1 handful fresh cilantro


For the Chimichurri

  1. Place cilantro and garlic in food processor. Pulse several times until well chopped. Transfer to a separate bowl or jar.
  2. Add chili flakes, apple cider vinegar, olive oil, and sea salt.
  3. Stir until well incorporated. You can make up to a day in advance!

For the Cauliflower

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wash cauliflower then trim any exterior leaves.
  3. Find a pot that is large enough to fit a whole head of cauliflower. Fill it with 4-6 inches of fresh water. Over high heat, bring to a boil.
  4. Place cauliflower into boiling water. Cook for five minutes.
  5. Remove from pot and place in a baking sheet.
  6. Using a sharp knife make an 2” deep cut cross across the center of the cauliflower.
  7. Place in the oven and cook for 30 minutes, or until golden around the edges.
  8. Remove from heat.


  1. Add a heavy drizzle of the Chimichurri over the Cauliflower.
  2. Drizzle the tahini over the Chimichuri, then sprinkle with pistachios, sesame seeds, chives, and cilantro.
  3. Serve immediately.
  • Category: Vegetarian
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