WHOLE STEAMED CAULIFLOWER WITH CHIMICHURRI, TEAR DROP TOMATOES & PARMESAN
Serves 1
  • Ingredients:
  • • 1 large head cauliflower
  • • 1 cup fresh parsley leaves
  • • 1 cup fresh mint leaves
  • • 1 cup fresh basil leaves
  • • 1/2 cup fresh cilantro leaves
  • • 2 garlic cloves, peeled
  • • 2 tablespoons red wine vinegar
  • • 1 tablespoon fresh lemon juice
  • • 1/2 teaspoon red pepper flakes
  • • 1/4 teaspoon ground cumin
  • • 1/2 cup extra-virgin olive oil
  • • 1 cup small teardrop tomatoes, halved
  • • 1/4 cup grated Parmesan
  • • Salt & freshly ground pepper

Instructions:

  1. Remove the leaves from the cauliflower and trim the stem flush, so the cauliflower sits flat. Pour water into the base of your Kalorik Digital Ceramic Steamer. Place the whole cauliflower in the ceramic pot. Top with the lid and set the steamer to steam for 20 minutes.
  2. Meanwhile, combine the parsley, mint, basil, cilantro and garlic in your food processor and pulse until finely minced. Add the vinegar, lemon juice, red pepper flakes, cumin and olive oil. Season with salt and pepper and pulse to combine.
  3. To serve, place the whole cauliflower on a serving platter. Scatter the tomatoes around the cauliflower. Spoon the chimichurri sauce over the cauliflower and sprinkle with the Parmesan mixture.
  • Recipe by
    Chef Jamie Gwen

  • KALORIK BLACK AND STAINLESS STEEL
    XL DIGITAL FAMILY AIR FRYER