A delicious cauliflower dish cooked with a walnut pesto.
How many times can I enthuse about the versatility of the humble cauliflower..many more times it seems! This is a dish that could be used at room temperature as a salad or warm as a side dish. I adore roasted cauliflower and the nuttiness of the walnut goes so well with it. Tasty, and nutty!
INGREDIENTS
1 head of cauliflower, trimmed and cut into florets
2-3 tblspns olive oil
1 cup walnuts
1/4 cup olive oil
Juice and zest of 1 lemon
1 clove garlic, peeled and chopped
1/2 tspn salt
METHOD
- Preheat the oven to 200C/400F degrees.
- Place the cauliflower on a baking sheet and drizzle the tablespoons of olive oil over it. Bake for 25-30 minutes until golden and tender.
- Place the walnuts, garlic, lemon zest and juice, salt, and olive oil in a blender/food processor and blitz until smooth.
- When the cauliflower is cooked, remove from the oven and toss in the walnut sauce.
- Eat and enjoy!
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