- 1 Onion
- 1 tbsp Olive oil
- 1 Cauliflowerlarge, stalk removed
- 1 tsp Chili pepperground, dried
- 2 (400-g) tins Cannellini
For the herb pesto:
- 25 g Nutsunsalted
- 3-4 sprigs Parsleyor thyme, rosemary
- 1 Lemon
Grilled Cauliflower with Winter Pesto
This Grilled Cauliflower with Winter Pesto recipe is a fantastic Thanksgiving dish if you are cooking for a vegetarian or vegan. It’s gluten-free too. For the pesto in this recipe, use whatever nuts you have.
To make this dish, start by frying onions in oil to make crispy onions. Pre-cook the whole cauliflower in a large pot of boiling water. Make pesto. Warm cannellini beans through, mash and add some pesto. Cut the cauliflower into quarters. Grill the cauliflower quarters until charred and golden. To serve, place the bean mash on four plates. Top each one with a wedge of cauliflower, a drizzle of the herb oil and the crispy shallots.
To make my Grilled Cauliflower with Winter Pesto, you will need the following ingredients:
Steps to make Grilled Cauliflower with Winter Pesto
Make crispy onions
Place 25 grams of nuts in a dry pan and toast over low heat until golden. Grind the toasted nuts with a pestle and mortar or blitz in a food processor. Add the herbs and a pinch of salt to the nuts and blitz or bash again until you have a thin paste. Season with lemon juice, oil, salt, and pepper. Set aside.
Make cannellini bean mash