Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Place the
Cauliflower (1)
in one layer on a sheet pan. Toss with
Extra-Virgin Olive Oil (45 mL)
,
Kosher Salt (5 g)
and
Ground Black Pepper (1 g)
Step 3
Bake for 20 to 30 minutes, until the cauliflower is caramelized, tossing twice during baking.
Step 4
Meanwhile, make the pesto. Place
Hazelnuts (45 g)
,
Garlic (1 clove)
,
Italian Flat-Leaf Parsley (30 g)
,
Kosher Salt (3 g)
and
Ground Black Pepper (1 g)
in the bowl of a food processor fitted with the steel blade.
Step 5
Process until the mixture forms a thick paste, about 1 minute. Add the
Pecorino Romano Cheese (35 g)
and pulse until combined. With the food processor running, slowly pour in
Extra-Virgin Olive Oil (as needed)
until desired consistency is reached.
Step 6
Add 2 Tbsp of Hazelnuts and pulse until hazelnuts are roughly chopped.
Step 7
Spread pesto on a serving platter and spoon the cauliflower on top. Serve hot. Enjoy!
