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Mariela Alvarez Toro
Course Vegetarian


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

  • 1-2 tbsp. tahini
  • ¼ cup chopped shelled pistachios
  • 1 tbsp. black sesame seeds
  • 1 handful fresh chives
  • 1 handful fresh cilantro


For the Chimichurri

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

For the Cauliflower

  • Preheat oven to 400 degrees Fahrenheit.
  • Wash cauliflower then trim any exterior leaves.
  • 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.
  • Place cauliflower into boiling water. Cook for five minutes.
  • Remove from pot and place in a baking sheet.
  • Using a sharp knife make an 2” deep cut cross across the center of the cauliflower.
  • Place in the oven and cook for 30 minutes, or until golden around the edges.
  • Remove from heat.


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