recipe 
yields
4 servings
¼ cup thinly sliced cilantro leaves
¼ cup thinly sliced parsley leaves
¼ cup thinly sliced green onions
Juice of one lime
2 tablespoons red wine vinegar
½ cup + 4 tablespoons olive oil
1 teaspoon cumin
1 head cauliflower, cut into four slices
2 Fresno chilies, roasted and thinly sliced
2 tablespoons chili paste
Salt and black pepper
Ingredients
steps
- 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
Date Published: 05.22.14
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- from Chef Kelly English, Memphis, TN
