A beautiful vegetarian holiday main or side dish with crispy edges, nutty Parmesan, and bold garlicky herbs.
Ingredients
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1 large head cauliflower
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3 tbsp MOB Chilean Chimichurri
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2 tbsp olive oil
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¼ cup shaved Parmesan
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2 tbsp toasted pine nuts
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Pomegranate seeds for garnish
Directions: Slice cauliflower into ¾-inch steaks. Brush with olive oil and roast at 425°F for 25–30 minutes, flipping halfway. Finish with chimichurri, Parmesan, pine nuts, and pomegranate seeds.
