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Roasted Cauliflower with Cilantro Chimichurri

Jeff Lutzow of Pizzeria Bebu

Chef demonstration
Soups & Sides
Summer

Cilantro Chimichurri 

  • 2 bunches scallions, rough chopped
  • 2 bunches parsley, picked
  • 4 bunches cilantro, tough bottom stems removed
  • ½ cup peeled garlic
  • ¼ cup Dijon mustard
  • 1 cup rice wine vinegar
  • 1 qt. Vegetable oil
  • zest of 1 lemon
  • salt, pepper, lemon juice to taste.


Rough chop scallions, pick parsley, and cilantro. Add to food processor with garlic, Dijon and rice wine vinegar. Start slowly drizzling in vegetable oil. The chimichurri should start to emulsify into a bright green sauce. Season with salt, pepper, lemon juice.

To assemble the dish they serve at bebu, break a head of cauliflower down into florets. Toss with olive oil, salt and pepper. Lay in an even layer on a sheet tray and roast in a preheated oven at 400° for 15 minutes or until tender. Transfer to a mixing bowl and toss with the chimmichuri. At the restaurant we like to garnish with thinly sliced Fresno chilies and chopped cashews, but get creative. The chimmichuri pairs well with so many different flavors.

This recipe works incredibly well with fish, pork, beef poultry and vegetables. It’s quite versatile and can be used as a marinade or sauce.

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