Charred Cannellini Cauliflower with Chimichurri

A little bit spicy, a little bit sweet, with a whole lot of flavor, and fun to eat! Don’t skip the chimichurri sauce and the garnish as they add character and texture to the dish. You could replace the chimichurri with Presto Pesto for a delicious alternative. Serves 6.


1 medium to large head of cauliflower

For the cannellini sauce:

1 15-ounce can cannellini beans, including the liquid

2 cloves garlic

1 teaspoon smoked paprika

1 teaspoon salt-free seasoning

2 tablespoons lemon juice

For the chimichurri:

1 bunch fresh parsley

1 bunch fresh cilantro

1 shallot, rough-chopped

3 green onions, rough-chopped

3 cloves garlic

1 small jalapeno, deseeded and diced

3 tablespoons lime juice

3 tablespoons lemon juice

3 tablespoons red wine vinegar

1 teaspoon salt-free seasoning

½ teaspoon freshly ground black pepper

For the garnish:

2 dates, diced

¼ cup raw walnuts or pistachios, diced

¼ cup cilantro, chopped

¼ cup fresh chives, chopped

¼ cup chimichurri (above)

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Trim cauliflower and cut into florets. Steam the cauliflower florets for 8 minutes.
  3. Add all the ingredients for the cannellini sauce to a blender and blend until smooth. If you accidentally drain the beans just add ¼ cup of water to the sauce.
  4. Spread the steamed cauliflower florets on the baking tray and pour the cannellini sauce over the cauliflower. Toss to coat all sides and bake for 20 minutes.
  5. While the cauliflower is roasting, make the chimichurri by adding all the ingredients to a food processor or blender and blend into a chunky sauce. The food processor allows the sauce to be chunkier.
  6. Broil the cauliflower for 4 minutes just to get a little char on the outside. Transfer to a serving platter and garnish with the chimichurri, dates, nuts and fresh herbs.
  7. Serve as an appetizer, side dish, or as an entrée with a crunchy salad on the side.

Note: Both the cannellini sauce and the chimichurri can be used to drizzle on potatoes, pasta, pizza, or just about any dish. Make extra and store in a Mason jar in the refrigerator.