Saturday, March 27, 2010

Roasted Pesto Cauliflower

This one is stolen from a dish at Momofuku in NYC. It was served there with boquerones (Spanish word for anchovy, which in this case was cured in vinegar), but boquerones are very hard to find in Toronto ... at least as far as I can tell. Nonetheless, this is a delish way to serve up cauliflower.


  • 1/2 head of cauliflower, cut into bite-sized pieces
  • chili oil
  • olive oil
  • salt & pepper
  • 1 package fresh basil
  • 2 tbsp pine nuts, toasted
  • 1-2 tbsp fresh parmesan, chopped roughly
  • 2 medium-sized cloves of garlic, roughly chopped
  • red chili pepper flakes
  1. Toss cauliflower lightly in olive oil and chili oil (about 2 tbsp olive oil and 1 tbsp chili oil). Season with salt & pepper. You now have 3 choices: cook on the BBQ (as was done here), cook in a skillet, or cook in the oven. Either way, the temperature needs to be relatively hot so you can get some colour on the cauliflower without cooking the crap out of it ... you want to retain some crunch!
  2. Meanwhile, make the pesto. Tear up the basil leaves and place into a small chopper. Add pine nuts, about 1/2 tsp of salt, parmesan, garlic and about 2tbsp olive oil. Pulse until chopped finely and fully combined.
  3. Once cauliflower is done, transfer to a skillet (unless you opted to cook in a skillet), and add the pesto. Toss until combined & heated through. Add chili pepper flakes. Serve & enjoy!

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