top of page
Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Roasted Cauliflower with Tahini-Chimichurri (VGN)

Get ready to cook

Method: 

1. Preheat fan oven to 180°C.

2. In a bowl, toss cauliflower florets in 2 Tbsp olive oil and Cuban Chimichurri. Spread evenly on a baking tray lined with parchment and roast in the oven for 20mins, turning halfway.

3. To serve, remove from heat and drizzle with tahini. Garnish and serve immediately.

Ingredients:

1 whole cauliflower, cut into florets

150g Cuban Chimichurri

2 Tbsp tahini

1 Tbsp toasted pine nuts, to garnish

5g chopped coriander, to garnish

5g chopped chives, to garnish

Photo Credit: Krista - creative commons

About this dish
icons-food.png
icons.png

4 portions

2 Medium

tips.png

Serves:

Cuban Chimichurri

Chilli Rating:

Product:

You might also like to try

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Caribbean Autumn-Spiced Butternut Soup

Ingredients:

6

 Chilli:

2 Medium

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Baja Beer Battered Mango “Fish” Tacos

Ingredients:

12

 Chilli:

1 Mild

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Tiger Salad (V)

Ingredients:

5

 Chilli:

3 Hot

bottom of page