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.
Ingredients:
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)
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.