Garlic and Cauliflower Chimichurri

With Sweet Potato Fries

4 servings

(Paleo, Gluten Free)

Inspired by my friend Kacie @humanresources, a magnificient cook and absolutely obsessed with the chimichurri recipes she creates.  I wanted to make a crazy amazing vegetable dish that was beautifully nourishing and resembled those traditional flavors that evoke real depth.  I can’t help but peg this as guilt free dreamy bar food.  Cauliflower is totally under rated once cooked into a brown butter with garlic.  Move over garlic fries… you will never stand a chance. 


20 minute prep time / 25 minute cook time

6 small white sweet potatoes cut into thin sliced wedges

4 cloves garlic, minced

1 cup cauliflower rice

4 tablespoons pastured cultured ghee or butter

olive oil

fine sea salt ( I like maldon)

2 tablespoons fresh cilantro, minced (use parsley if you have an aversion to cilantro)


pre-heat oven to 415 and line one sheet pan fitted with parchment paper

Cut the white sweet potatoes into thin sliced wedges with skin on.  Using a bowl, pour the potato slices in and toss with olive oil and fine sea salt.  Once well combined lay the slices flat on the sheet pan with parchment paper and place into the oven and roast 25-30 minutes until well browned tossing halfway through. 

In a medium sized cast iron, warm the butter or ghee on medium heat.  Once warmed, add the minced garlic.  Stir the garlic in the pan for a few minutes to release the garlics oils, make sure not to burn.  Next, pour the cauliflower rice into the pan, add sea salt to taste and stir gently.  You are going to be continually stirring for about 15 minutes since you will be browning the butter or ghee.  Once all the ingredients are golden and browned, add the cilantro, toss well and take off the heat. 


To plate

Pour the sweet potato fries onto a large platter or on individual plates.  Spoon the garlic and cauliflower chimichurri on top.  Serve immediately with a generous sprinkling of fine sea salt and fresh minced cilantro.