Coconut chimichurri butter and seared cauliflower recipe from HG Sply Co. | The Ten
DFW bucket list and crafting | The Ten
On the Wednesday, March 12, 2025 episode of The Ten, Hanna Battah and Kylie Capps learn about the 10 destinations on the Ten Friend's DFW bucket list. Plus, there's a new option in town for creative date nights, family outings or a girl's night out.
Sous Vide Cauliflower Recipe
Ingredients:
- 1 tsp Avocado Oil
- 6 Ounces Coconut Milk Sous Vide Cauliflower
- 1 Pinch Salt
- 1 pinch Parsley
Directions:
1. Place the sauté pan on the stove over high heat.
2. Once the pan is smoking hot, add the oil swirling to coat the pan bottom.
3. Add the cauliflower florets.
4. Once they are very brown on one side, flip and let sear another 2 minutes
Coconut Chimichurri Butter Recipe
Ingredients:
- 1 cup Shallots, minced
- 1 tbsp Minced Garlic
- 1/4 cup Red Wine Vinegar
- 1 tsp Red Pepper Flakes
- 1 tsp Coarse Flake Salt
- 2 pounds Coconut Oil
- 2 cups parsley
Directions:
1. Set up the stand mixer with the paddle attachment.
2. Add the shallot, garlic, red wine vinegar, red pepper flakes, salt and coconut oil.
3. Mix the ingredients on setting 2 until thoroughly incorporated then turn the mixer off.
4. Add the finely chopped parsley to the mixer and mix until all ingredients have completely come together.
5. Taste for seasoning and adjust accordingly.
6. Remove butter from the mixer and into a 2-quart container.
7. Label, date and store in the walk-in.