2 Servings
30 Minutes
Allergens
Fry cleaned and chopped cauliflower in oil for two to three minutes, when golden brown and crisp.
Place in bowl and season with salt and paper.
Pour cauliflower onto your serving dish and drizzle with tahini, silan, and chimichurri.
Crush up roasted pecans and sprinkle over the cauliflower along with your dried cranberries and fresh chopped cilantro.
Notes:
For the chimichurri, use your own recipe or buy your favorite pre-made brand; mine is based on lemon juice, cilantro, garlic, parsley, olive oil, red chili flakes, and pepper.
