Roasted Cauliflower with Hazelnut Pesto

Preheat the oven to 375 degrees F (190 degrees C).

Place the Cauliflower (1) in one layer on a sheet pan. Toss with Extra-Virgin Olive Oil (3 Tbsp), Kosher Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp)

Bake for 20 to 30 minutes, until the cauliflower is caramelized, tossing twice during baking.

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.

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.

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

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