From the June/July 2019 issue
PREP TIME:​ 5 minutes
COOK TIME:​ 12 minutes
SERVINGS:​ 3

Ingredients

  • 2 TBSP avocado oil
  • salt and pepper, to taste
  • 1/2 Cup olive oil
  • 2 TBSP red wine vinegar
  • 3 cloves garlic minced
  • 1/2 Cup parsley, finely chopped
  • 1/4 Cup cilantro, finely chopped
  • 1 small red chili (fresno), finely chopped

Directions

  1. Heat grill to medium-high heat.
  2. Remove the outer leaves from the cauliflower head. Cut off the bottom stem end to create a flat base. Standing the cauliflower up on




attempt from :18.210.24.208
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today