Chimichurri sauce is perfectly paired with Grilled Lime Chili Cauliflower in this beautiful dish. In fact, the spicy bean puree brings a spicy component to the sweet, tangy flavors int he Chimichurri sauce.
I cook with cauliflower, often, because of its multiple health benefits. Cauliflower is a cruciferous vegetables, contains a lot of fiber and aids in digestion.
Although cauliflower steaks can be cooked directly on the grill, I used a grill mat in order to cook the steaks slowly.
In order to get a southwestern flavor, just brush lime juice on both sides of each cauliflower steak before sprinkling with chili powder, salt and pepper.
Although many recipes call for oil while grilling, you DO NOT need oil. The lime juice wets the surface of the cauliflower, making the seasoning stick well. Next, add lime juice and the same seasonings to the green tomato for the same flavors!
In the meantime, simply combine a can of refried pinto beans and a can of Rotel Tomatoes in a medium sized sauce pan, making a perfect bean puree for the bottom of the plate. How simply is that?
Then, with only a few ingredients, the Chimichurri sauce is made for the top of the cauliflower. Surprisingly, this whole meal took a total of 30 minutes to make, yet it looks like it came from a fine dining restaurant.
In essence, assembling all of these components together truly creates a delicious eating experience. All in all, healthy never tasted so good.