Serves 4



  • 1 head of cauliflower cut into small florets
  • 2 tablespoons canola or vegetable oil
  • 3 tablespoons Che Garcia Chimichurri
  • Salt


Let’s start cooking:

  1. In a large preheated skillet sear half of the cauliflower florets in oil until golden brown.  (Pro-tip: for high heat searing use a high smoke point fat such as canola or vegetable oil, as well as grass fed butter or ghee) Repeat with the other half.

  2. In a large bowl, toss the seared cauliflower with the Che Garcia Chimichurri. Add a pinch of salt to taste.

  3. Put cauliflower back in the skillet for a couple more minutes.

  4. Serve warm or at room temperature.