navina (fresh)
Chimichurri Cauliflower
Rice Bowl

Chimichurri, a light Argentinian herb-based sauce, is a refreshing mixture of parsley, cilantro, oregano, and olive oil. It’s like a Latin American pesto, minus the cheese, plus a kiss of red pepper. It brings vibrant flavor and color to cauliflower rice.

SERVES 2

1 tbsp olive oil

2 garlic cloves, minced (option to omit for Pitta)

3–4 cups raw riced cauliflower (from 1 head of cauliflower)

¹⁄₂ tsp sea salt

¹⁄₂ cup Chimichurri

1 cup cubed and roasted butternut squash

1 cup cooked adzuki beans

toppings: fresh cilantro, pomegranate arils, lemon wedges

1 In large skillet, heat the oil over medium high heat. Add the garlic and cook for 30 seconds. Add the riced cauliflower and salt and cook for 5–7 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside and tender on the inside. Remove from heat and mix in the chimichurri sauce.

2 To assemble, spread 1 cup chimichurri rice in a wide bowl and top with ¹⁄₂ cup roasted squash and ¹⁄₂ cup adzuki beans. Garnish with fresh cilantro, pomegranate, and a squeeze of lemon.

Six Tastes

sweet butternut squash, pomegranate	sour lemon, vinegar (sauce)
salty sea salt	bitter cilantro, olive oil, cauliflower
pungent garlic	astringent adzuki beans

Chimichurri Cauliflower Rice Bowl