INGREDIENTS
1 medium head
cauliflower
2 tbsp
olive oil
1 serving
salt
4 tbsp
chimichurri sauce
50 g
parsley leaves and tender stems
1 tbsp
to 4 garlic cloves
1 medium
shallot
1/2 tsp
sea salt
1/2 tsp
pepper flakes
120 mls
olive oil
80 mls
red wine vinegar