Chimichurri Cauliflower Loaded with Pico de Gallo

Name: Chimichurri Cauliflower Loaded with Pico de Gallo
Total time: 50 min
Yield: Serves: 4 as a side or 2 as a main
Ingredients: 1 large cauliflower (or 2 small), cut lengthways into 2cm/¾in slices; 5 large tomatoes (I use Roma, approx. 450 g/1 lb), deseeded and finely chopped; a large pinch of salt and pepper; 1 small red onion, finely chopped; a handful of coriander/cilantro leaves, chopped; salt and pepper; 2 tablespoons lemon juice; 15 g/½ oz/½ cup mint leaves; a pinch of salt; ¼ teaspoon dried chilli/hot pepper flakes; 1 garlic clove, peeled; 3 jalapeños, deseeded; 4 teaspoons ground cumin; 40 g/1½ oz/1 cup coriander/cilantro leaves; juice of 1 lemon; 40 g/1½ oz/1 cup flat leaf parsley leaves; olive oil; 3 tablespoons olive oil; ½ teaspoon ground cumin

Preparation info

Serves:
4
as a side as a main

Difficulty
Easy
Ready in
50 min

Appears in

Plant Feasts

By Frankie Paz

Published 2024

About

When I first started eating more plants many moons ago, vegan food was pretty bland and pretty basic. I remember going for dinner and eating a roasted cauliflower and thinking WTF is this. It was so dry, with no sauce, expensive and it didn’t fill me up. It did however get me thinking about how I can make it better and as healthy and delicious as possible. That’s the thing about not liking something, or there being a lack of options: it can be an invitation to get in the kitchen and make it