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


  • 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


  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

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