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Chimichurri Cauliflower Bake

Lourdes GourmetComment
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Chimichurri Cauliflower Bake

Here is a perfect way to create a delicious and healthy dish, using our Chimichurri to add some zest. This tasty recipe is brought to you c/o our foodie friend @sliceofjess


  • 2 (15 oz.) steam-in-bag, frozen Cauliflower
  • 1 lb. Ground Turkey
  • 1/2 cup Lourdes Gourmet Chimichurri
  • 1 Egg
  • 1/4 cup Half & Half (I used fat-free)
  • 1/2 cup Feta Cheese
  • Fresh Cilantro, for garnish
  • S + P, to taste
  • Olive Oil, as necessary
  • Hot Sauce, optional


  1. Set oven to 450F.
  2. Place cauliflower on a cookie sheet, sprinkle with salt and pepper, and mix with 1 tbsp of olive oil.
  3. Roast for 20 minutes, flipping halfway through.
  4. While cauliflower is roasting, cook ground turkey in a large skillet over medium heat for 8-10 minutes.
  5. When turkey is fully cooked, turn off heat and mix in Chimichurri.
  6. Whisk in egg, half & half, and 1/4 cup of Feta in small mixing bowl and set aside.
  7. When cauliflower is finished, take out of the oven and set aside. Reduce oven to 425F.
  8. In large bowl, combine roasted cauliflower, ground turkey and egg mixture. Pour into a greased casserole dish and top with remaining Feta cheese.
  9. Bake for 15 minutes, garnish with fresh cilantro and serve immediately.
  10. Serve with toasted bread and your favorite hot sauce.