Grilled Cauliflower with Winter Pesto

dairy free Thanksgiving dish
Dairy free Thanksgiving dish
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1 Onion
1 tbsp Olive oil
1 Cauliflower large, stalk removed
1 tsp Chili pepper ground, dried
2 (400-g) tins Cannellini
For the herb pesto:
25 g Nuts unsalted
3-4 sprigs Parsley or thyme, rosemary
1 Lemon

Nutritional information

  • For the herb pesto:

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:

Ingridiens for Grilled Cauliflower with Winter Pesto

Steps to make Grilled Cauliflower with Winter Pesto


Make crispy onions


Peel and slice 3 shallots into thin rings. Heat oil in a pan and slowly fry the shallots for 15 minutes, until golden. Remove from the oil using a slotted spoon and place on kitchen towels to crisp up.


Pre-cook cauliflower


Place the whole cauliflower in a pan of salted water. Cook over medium heat for 3 minutes. Remove from the saucepan. Drain and leave to cool.


Coat cauliflower


Rub 1 teaspoon of chili into the cauliflower and season with sea salt and black pepper. Drizzle with a little oil and set aside.


Make pesto


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


Place 2 cans of cannellini beans in a pan with a few tablespoons of their liquid. Heat for 10 minutes over low heat until warmed through. Mash and stir in 1-2 tablespoons of the pesto.


Grill cauliflower


Cut the cauliflower into quarters. Grill on a preheated griddle pan over high heat for 6-8 minutes until golden and charred.




Divide the cannellini bean mash between 4 plates. Top with a wedge of cauliflower and a drizzle of pesto.

This Grilled Cauliflower with Winter Pesto is a delicious Thanksgiving dish to cook for the vegetarian or vegan in your life this year. If you try this recipe, please come back to leave a review to tell me what you think!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Great! I will definitely try it.

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