I love most things pesto. So when I had a head of cauliflower I needed to use up, I thought why not add some pesto and roast it? This tasted great warm, but it was also good leftover on a salad. This takes some time to cook, but it is extremely easy. This makes some extra pesto, which is really good baked on chicken or tossed with pasta.
Ingredients:
2 heads cauliflower
Asparagus-Spinach Pesto:
1/2 bunch asparagus spears (about 1 lb), ends trimmed and cut into 2-inch pieces
1 bag baby spinach leaves, loosely packed
4 cloves garlic, minced
1/2 cup freshly grated Sartori Parmesan cheese, plus more for topping
1/4 cup walnuts
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
Preparation:
1. Preheat oven to 400 degrees. Line a baking sheet with foil.
2. To make pesto, combine asparagus, spinach, garlic, walnuts, lemon juice, cheese, and salt in a food processor. Gradually add olive oil to the pesto. (I leave this pesto a little thicker and easier to spread on the cauliflower.)
3. Trim cauliflower to remove leaves and any stem. The cauliflower should sit flat on the baking sheet.
4. Spread pesto cauliflower. This is much easier to do with your hands.
5. Fill a 13x9 pan halfway and place in the bottom of the oven. The steam helps the cauliflower cook faster.
6. Bake cauliflower for 40-50 minutes, until you can easily insert a knife. Top with Parmesan cheese.
Ingredients:
2 heads cauliflower
Asparagus-Spinach Pesto:
1/2 bunch asparagus spears (about 1 lb), ends trimmed and cut into 2-inch pieces
1 bag baby spinach leaves, loosely packed
4 cloves garlic, minced
1/2 cup freshly grated Sartori Parmesan cheese, plus more for topping
1/4 cup walnuts
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
Preparation:
1. Preheat oven to 400 degrees. Line a baking sheet with foil.
2. To make pesto, combine asparagus, spinach, garlic, walnuts, lemon juice, cheese, and salt in a food processor. Gradually add olive oil to the pesto. (I leave this pesto a little thicker and easier to spread on the cauliflower.)
3. Trim cauliflower to remove leaves and any stem. The cauliflower should sit flat on the baking sheet.
4. Spread pesto cauliflower. This is much easier to do with your hands.
5. Fill a 13x9 pan halfway and place in the bottom of the oven. The steam helps the cauliflower cook faster.
6. Bake cauliflower for 40-50 minutes, until you can easily insert a knife. Top with Parmesan cheese.