CHIMI ROASTED CAULIFLOwer
- 1 head of cauliflower cut into small florets
- 2 tablespoons canola or vegetable oil
- 3 tablespoons Che Garcia Chimichurri
Let’s start cooking:
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.
In a large bowl, toss the seared cauliflower with the Che Garcia Chimichurri. Add a pinch of salt to taste.
Put cauliflower back in the skillet for a couple more minutes.
Serve warm or at room temperature.