Pico de gallo and Chimichurri are probably two of my all time favorite things to eat. They both add an element of freshness to just about anything you put them on. So, the other day I thought, “Hmm! Why not combine the two sauces, freak them and add my own twist to it?” And that is exactly what I did. I used a few non-traditional ingredients and married the two sauces in holy matrimony and renamed it “Chimi de gallo”. Now they will live happily ever after in my kitchen……on top of roasted cauliflower steak and avocado!
Cook Time: 30 Minutes
Makes 3-4 Servings
1 avocado sliced
The "Chimi de Gallo" Sauce
1 cup of tomatoes diced small (drained the tomatoes in a strainer for 5 minutes prior to use)
¼ cup of fresh dill finely chopped
¼ cup of fresh basil finely chopped
¼ cup of fresh cilantro finely chopped
1/3 cup of red onion finely diced
1/2 cup of extra virgin olive oil
¼ of a cup of fresh lime juice
½ tsp of finely diced jalapeño pepper
Sea salt & pepper to taste
The Cauliflower Steaks
1 large cauliflower sliced into about 1 inch wide steaks
1 tsp of chili powder
½ tsp of onion powder
½ tsp of cumin
pinch of sea salt & pepper to taste
about 1 tbs of extra virgin olive oil for drizzling
Preheat oven to 375*
First mix together the sauce ingredients in a medium size bowl and place into the refrigerator until ready to use.
Start by placing the cauliflower steaks onto a large sheet pan and drizzle them with oil. Then sprinkle on the cumin, chili powder, salt and pepper on both sides. Next place the sheet pan onto the middle oven rack and cook for about 10-15 minutes or until desired tenderness is achieved. Once the cauliflower is cooked remove it from the oven and top it with the sliced avocado and the chimi de gallo sauce.
Look at that sauce!!!