Roasted Cauliflower with Hazelnut Pesto

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.

Total Time

40min

4.7

3 Ratings

Author: Lidey Likes

Servings:

Ingredients

•

Medium Cauliflower

•

3 Tbsp

Extra-Virgin Olive Oil

•

1 tsp

Kosher Salt , divided

•

1 tsp

Ground Black Pepper , divided

•

1 clove

Garlic , chopped

•

1/3 cup

Hazelnuts

•

2/3 cup

Roughly Chopped Italian Flat-Leaf Parsley

•

1/3 cup

Grated Pecorino Romano Cheese

•

as needed

Extra-Virgin Olive Oil

Cooking Instructions

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 tsp) and Ground Black Pepper (as needed)

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 (as needed) and Ground Black Pepper (as needed) 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!

Nutrition Per Serving

CALORIES

200

FAT

20.3 g

PROTEIN

4.6 g

CARBS

2.7 g