Cauliflower With Chimichurri

Cauliflower With Chimichurri Sauce

About - The Co-op

Meet your new go-to side dish for busy weeknight dinners! This roasted cauliflower and chimichurri sauce is light, herby, and very satisfying. I added chickpeas to this dish for extra heartiness! Usually, I prepare a sauce like this chimichurri sauce on the weekends and use it to season roasted vegetables! I specifically love the roasted cauliflower because it’s super versatile and a great vegetable to use as a “substitute” for animal protein. Justin will often stuff a sprouted pita with this chimichurri cauliflower and top it with tomatoes, sprouts and avocado. It makes a perfect plant-based “gyro” of sorts!

Practice Food Combining | Best Combines With Neutrals

I love to make side dishes showcasing cauliflower! Cauliflower is super versatile and can easily be a light side dish or turned into a hearty main! Cauliflower is a neutral and one of my favorite vegetables because it works and pairs so well with both proteins and starches! I added chickpeas to this dish, which pair perfectly with cauliflower because it is a neutral when practicing food combining. Just omit the chickpeas if you feel that you don’t digest legumes well.

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Beet Tahini Salad

  • Prep Time: 20
  • Cook Time: 2 Hours
  • Total Time: 2 hours 20 minutes
  • Cuisine: South American


  • 4 Large Beets (Boiled/Roasted & Peeled)
  • 2 Tbsp Raw Tahini
  • Juice of 1 Lemon
  • 1 Tbsp Red Wine Vinegar
  • 12 Tbsp Cold Water
  • 2 Tbsp Chopped Fresh Dill
  • 2 Tbsp Chopped Fresh Mint
  • Salt & Pepper to Taste


Bring a large pot of water to a rolling boil and add 4 large beets, cook until fork tender. Remove from the water and run under cold water, using your hands to remove the skin from the outside of the beet. (A little pressure and the skin should slide right off). Chop your beets and set in a bowl. This can be done a day or two before making the salad, if you want to prepare the beets separately.

To prepare the dressing; combine tahini, salt, pepper, lemon juice, red wine vinegar and water. Stir until thoroughly mixed. mix the dressing and the beets together. Chop your herbs and combine half into the salad and use the rest as a topping. If you would like to eat this salad cold place in fridge for a few hours and top with fresh herbs just before serving!

Keywords: Beet Tahini Salad

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Eat The Cauliflower with Chimichurri sauce With

  • On Top Of Grains
  • In A Sprouted Pita With The Works Like Avocado, Sprouts Tomatoes, etc. (Recommended Pita here)
  • As A Side Dish

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