Sautéed Cauliflower with Chimichurri

Recipe courtesy of Natural Gourmet Institute

Ingredients:

¼ cup extra virgin olive oil, divided

1 large head cauliflower, cut into bite-size florets

Chimichurri:

1 cup whole flat leaf parsley leaves, finely minced

1/4 cup red wine vinegar

6 cloves garlic, finely minced

1/2 small shallot, finely minced

1 tablespoon Dijon mustard

½ teaspoon sea salt

¼ teaspoon black pepper

½ cup extra virgin olive oil

Directions:

1.      In a large sauté pan, heat 2 tablespoons of the olive oil. Add half of the cauliflower and sauté until golden and tender, about 8-10 minutes. Transfer to heat-proof bowl and repeat with remaining olive oil and cauliflower.

2.      Meanwhile, make the chimichurri: whisk together parsley, vinegar, garlic, shallot, Dijon mustard, sea salt, and black pepper. Continue to whisk while slowly streaming in the olive oil.

3.      Coat cauliflower with chimichurri and serve.