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Roast cauliflower with basil pesto, parmesan & pinenuts

Roast cauliflower with basil pesto, parmesan & pine nuts.

After a lovely get together with some fellow Irish food bloggers and the lovely ladies of Sacla UK I came away with my newly packaged squeezy bottles of basil & tomato pesto eager to have a go at being inventive.
Roast cauliflower was something that was on my mind.  Now I’m a huge veggie fan at the best of times and will easily pack away half a head of cauliflower at one sitting.
Roast Pesto Cauliflower
I like to keep it firm and bitey and usually serve it simply boiled but this time florets entered a hot oven simply drizzled with a garlic olive oil to roast until tender.  Still hot they were liberally covered in a tbsp. of the basil pesto and served with a dusting of grated parmesan and some toasted pine nuts for extra texture.
You will need:
1 head of cauliflower
Olive oil or rapeseed oil
1 tbsp basil pesto
Handful pine nuts
Parmesan for grating
Method:
Pre-heat the fan oven to 200C (Gas Mark 7)
Break the cauliflower head into florets and place on a baking tray.
Bake in the hot oven until tender – a knife can push through – approx. 15 – 20 minutes.
Once done place the hot cauliflower in a bowl and stir through the pesto.
Quickly dry-fry (no oil) the pine nuts until lightly toasted.
Scatter the pine nuts over the cauliflower and serve topped with finely grated parmesan.
Enjoy.
‘Til next time, Sheila.

Author:

Irish Author - Dubut romantic fiction novel 'Good Enough' published in 2021. 'Gimme Dinner' a collection of 50 great dinner recipes published in 2022. 'Enjoy' published by Mercier Press in 2016 .'Gimme the Recipe' published in 2012. Work in admin of our Food Safety Consultancy business - Industrial Management Systems with my husband Denis.

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