Friday, January 21, 2011

Yum! Roasted Cauliflower Pesto

The word pesto means "paste" in Italian, so it doesn't always have to be a summer thing made with basil.

You know how much I love cauliflower, so when I saw this recipe in Cooking for Friends, I knew I had to try it.

It was yummy. You could spread this stuff on bread (crostini!) or spoon it over spaghetti, which made for a wonderful dinner.

I took the liberty and added golden raisins for a Sicilian touch.

The recipe calls for cooking the cauliflower in a grill pan, which makes no sense.
It took forever and made a mess of my stove, so next time I will just roast the cauliflower to get it nice and caramelized, my favorite way.

This makes a great winter pesto! Try it.

Roasted Cauliflower Pesto:

1 small head of cauliflower, cut into florets
kosher salt
1/2 cup almonds, toasted
1 garlic clove
1 cup parsley
2 tbsp capers, drained
1/2 - 3/4 cup of olive oil
1/4 cup golden raisins

Roast the cauliflower in a 400F oven for 30 minutes, shaking the pan once or twice, until golden brown.

In a food processor, add the toasted almonds, parsley, garlic, capers and roasted cauliflower. Pulse once or twice and add the olive oil. Pulse a few more times to make a nice chunky consistency. Taste and season the pesto with salt & pepper.

Cook your pasta and add the pesto with raisins along w/ some reserved pasta water to thin out the sauce.
Garnish with shaved Parmigiano Reggiano cheese and enjoy!

1/24: I spread the leftover cauliflower pesto on baguette slices, placed them on a baking sheet, drizzled some olive oil over the crostini and baked them at 350F for 10 minutes. Even better than on the pasta!


The Japanese Redneck said...

I was one of those that thought pesto always meant basil.

glad you enjoyed it.

Anonymous said...

Looks great. I'm a little sultana phobic, so I think I'll substitute a sprinkling of currants. Now do I make THIS or Alice Water's Spicy Cauliflower Soup like I had planned? Decisions, decisions.

Swain said...

Just when you thought nothing more could be done with Cauliflower. I have a half-head of Cauli in the fridge as we speak so I'm going to halve the recipe and put it on crostini.

For the record, I adore your blog. You have upped my cooking game and inspired me like nothing else. Thank you.

A Feast for the Eyes said...

We adore cauliflower in our house. I love how healthy this is. I'm stealing this one. (18 pounds down and almost at goal.)

kat said...

I think your right roasting makes much more sense! I bet this would be great over pasta.

Lori Lynn said...

Hi Stace - Ooh, that does sound good. Like the addition of raisins too.

Random musings of a cluttered kitchen said...

Wow, would have never thought of this, but it sounds delish! Thanks for sharing!

Proud Italian Cook said...

Brilliant! I'm so making this, yum is right, and I'll be roasting it too.

Dana said...

OMG, it looks amazing over pasta! Now craving pasta and cauliflower and I have neither... Happy weekend to you Stacey!

Claire said...

Will be making this right away --looks amazing!! Thanks for the inspiration.

Culinary Cory said...

This sounds awesome! I'm sure roasting the cauliflower adds a ton of flavor to the pesto.

Marine Loves Papi... said...

Oh my gosh i LOVE cauliflower! And roasted is my favorite too.

Michele said...

This looks so flavorful! I am adding this to my to try list!

Buck Aragon said...

for those with children who dislike even the word cauliflower, i found that by processing the cauliflower into a powder in a food processor, then sauteing with some olive oil adding some parmesan - this can be added and concealed in your favorite macaroni and cheese recipe and the kids will eat it (as long as you don't tell them) and ask for seconds

great recipe!