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Nutrition Facts
Serving Size 233 g
(Approx. 4 Servings)
Amount Per Serving
Calories 400 Calories From Fat 320
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 55 mg 2%
Total Carbohydrate 14 g 5%
Dietary Fiber 6 g 24%
Sugars 4 g
Protein 7 g
Vitamin A 35% Iron 15%
Vitamin C 200% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Cauliflower with Spicy Zhoug

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
4  People


Recipe makes 4 Servings

3 jalapeños, tops trimmed, seeded if less spicy is preferred
1 cup(s) cilantro, leaves only, tightly packed
1 cup(s) fresh parsley, leaves only, tightly packed
3 cloves of garlic, smashed
1/2 cup(s) roasted salted almonds
1/2 Tsp cumin
1/2 Tsp coriander
3 Tbsp sherry vinegar
1/2 cup(s) extra virgin olive oil, plus a tablespoon or more as needed for cauliflower
1 large head of cauliflower
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Preheat grill to 350ºF or medium-high.
To make zhoug: combine jalapeños, cilantro, parsley, garlic, almonds, cumin, coriander and sherry vinegar in a food processor. Pulse until finely minced.
Add olive oil and pulse again to combine. Season to taste with salt and pepper as needed, set aside.
Cut cauliflower into large chunks or thin slices (if preferred) and place in a large bowl.
Toss with olive oil, and a pinch of salt and pepper.
Grill cauliflower 4 to 6 minutes per side or until lightly charred.
Remove to a serving dish and drizzle with zhoug. Season to taste as needed.
Leftover zhoug will keep up to 1 week in the refrigerator.


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