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RECIPE
9 INGREDIENTS 7 STEPS 40min

Roasted Cauliflower with Hazelnut Pesto

4.7
3 Ratings
Depending on how generously you douse your cauliflower, you may have some pesto leftover. I highly recommend doing as my friends Louisa and Franklin did, and spreading any extra on toast and putting a fried egg on top.
Roasted Cauliflower with Hazelnut Pesto Recipe | SideChef
Depending on how generously you douse your cauliflower, you may have some pesto leftover. I highly recommend doing as my friends Louisa and Franklin did, and spreading any extra on toast and putting a fried egg on top.
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Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
40min
Total Time
$1.06
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
core removed and cut into bite-sized florets
3 Tbsp
Extra-Virgin Olive Oil
1 1/4 tsp
Kosher Salt , divided
1 tsp
1 clove
Garlic , chopped
1/3 cup
Hazelnuts
plus 2 Tbsp
2/3 cup
1/3 cup
Grated Pecorino Romano Cheese
to taste
Extra-Virgin Olive Oil
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Delivery & Pickup From
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Nutrition Per Serving

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CALORIES
253
FAT
20.8 g
PROTEIN
8.6 g
CARBS
13.3 g

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 (3 Tbsp) , Kosher Salt (3/4 tsp) and Ground Black Pepper (1/2 tsp)
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 (1/3 cup) , Garlic (1 clove) , Italian Flat-Leaf Parsley (2/3 cup) , Kosher Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp) 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 (1/3 cup) and pulse until combined. With the food processor running, slowly pour in Extra-Virgin Olive Oil (to taste) until desired consistency is reached.
Step 6
Add Hazelnuts (2 Tbsp) and pulse until hazelnuts are roughly chopped.
Step 7
Spread pesto on a serving platter and spoon the cauliflower on top. Serve hot. Enjoy!

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Nutrition Per Serving
Calories
253
% Daily Value*
Fat
20.8 g
27%
Saturated Fat
3.9 g
20%
Trans Fat
0.0 g
--
Cholesterol
6.7 mg
2%
Carbohydrates
13.3 g
5%
Fiber
5.5 g
20%
Sugars
4.5 g
--
Protein
8.6 g
17%
Sodium
961.8 mg
42%
Vitamin D
--
--
Calcium
165.1 mg
13%
Iron
1.5 mg
8%
Potassium
719.0 mg
15%
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