- To make chimmi churri, in a mixing bowl, mix together cilantro, parsley, green onion, lime juice, vinegar, ½ cup olive oil and cumin. Season mixture with salt and pepper.
- Heat grill to very hot. Coat cauliflower with remaining 4 tablespoons oil and season with salt and pepper. Grill until tender.
- To serve, arrange cauliflower on a serving platter. Sprinkle with Fresno slices and top with the chimmi churri. Serve with chili paste on the side