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Cilantro Chimichurri Aioli Dip with Roasted Cauliflower Bites #ad #StepUpYourSnackGame #Mezzetta #chimichurri #aioli #cilantrochimchurri #chimichurriaioli #roastedcauliflower

Cilantro Chimichurri Aioli Dip with Roasted Cauliflower Bites

Score points at your game day gathering with this flavor packed dip and better-for-you cauliflower bites. 

Course Appetizer
Keyword chimichurri aioli, Mezzeta, roasted cauliflower
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Olive Jude

Ingredients

Roasted Cauliflower

  • 1 large head of cauliflower
  • 2 tbsp olive oil
  • sea salt
  • pepper

Cilantro Chimchurri Aioli

  • 1 cup cilantro
  • 1/4 parsley
  • 1 green onion, white and green parts
  • 2 cloves garlic
  • 1/2 cup Mezzetta Deli-Sliced Tamed Jalapeño Peppers
  • 3 Mezzetta Imported Greek Golden Peperoncinis
  • 1/4 cup olive oil
  • 3 tbsp mayonnaise

Instructions

  1. Preheat oven to 450 degrees. Toss the cauliflower, olive oil, salt, and pepper together over a parchment lined cookie sheet. Spread the cauliflower florets out in an even layer on the baking sheet.

  2. Bake for 20-25 minutes or until the edges are beginning to brown. 

  3. Meanwhile, in a food processor, combine the first 6 ingredients for the dip until broken up. 

  4. Add the olive oil and continue to blend until evenly combined and speckled.

  5. Add in mayo at the last second and pulse until just combined. Transfer to a serving bowl and top with an additional pepper for garnish. 

Recipe Notes

Dip can be made a few hours in advance and refrigerated until game time.

Cauliflower can be enjoyed warm or at room temperature.