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Grilled Cauliflower with Fresno Chili and Chimmi Churri


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


  1. 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.
  2. Heat grill to very hot. Coat cauliflower with remaining 4 tablespoons oil and season with salt and pepper. Grill until tender.
  3. 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
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