Roasted Cauliflower with Hazelnut Pesto

Recipe

9 INGREDIENTS • 7 STEPS • 40MINS

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

Save

I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!

http://www.lideylikes.com

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.

40MINS

Total Time

$1.05

Cost Per Serving

Ingredients

Servings

4

US / Metric

1

Medium Cauliflower

core removed and cut into bite-sized florets

3 Tbsp

Extra-Virgin Olive Oil

1 1/4 tsp

Kosher Salt, divided

1 tsp

Ground Black Pepper, divided

1 clove

Garlic, chopped

1/3 cup

Hazelnuts

plus 2 Tbsp

2/3 cup

Roughly Chopped Italian Flat-Leaf Parsley

1/3 cup

Grated Pecorino Romano Cheese

as needed

Extra-Virgin Olive Oil

Nutrition Per Serving

VIEW ALL

Calories

200

Fat

20.3 g

Protein

4.6 g

Carbs

2.7 g

Roasted Cauliflower with Hazelnut Pesto

Save

I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!

http://www.lideylikes.com

Cooking InstructionsHide images

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 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 (as needed) until desired consistency is reached.

step 6

Add 2 Tbsp of Hazelnuts and pulse until hazelnuts are roughly chopped.

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!

step 7 Spread pesto on a serving platter and spoon the cauliflower on top. Serve hot. Enjoy!

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