Nicole MacPherson: Meatless Mummy Con Carne


Oven-Roasted Cauliflower With Pesto Recipe


I love vegetables — obviously — but cauliflower is not one of my favourites. I don’t dislike it; I simply don’t choose to eat it. It’s the vegetable that goes unnoticed on the platter of veggies and dip; it’s the vegetable that goes unseen in the produce section, what with all the other brightly coloured options waving their rainbow flags at me. Poor, under-appreciated cauliflower.

Then along comes a recipe like this that elevates nature’s lamest vegetable to superstar status. When I first tried roasted cauliflower, I was amazed at the flavor erupting from such a humble veggie. Then one day I found myself with some leftover basil so I made a little pesto, added it to the roasted cauliflower, and suddenly...skyrockets in flight. Dinnertime delight.


1 head cauliflower, broken into florets (approximately 4 cups)
1 tablespoon olive oil
Sea salt and cracked black pepper to taste
1/2 cup fresh basil
1 tablespoon pine nuts
1 tablespoon shredded Parmesan cheese
2 teaspoons olive oil
1 clove garlic

  Preheat oven to 425 degrees.

  In a large bowl, toss cauliflower florets with the 1 tablespoon of olive oil.

  Spread florets evenly on a rimmed baking sheet and sprinkle with salt and pepper. Roast in oven for 20 minutes.

  Meanwhile, make the pesto: in a food processor, blend together basil, pine nuts, Parmesan, 2 teaspoons olive oil, and garlic.

  Remove cauliflower from oven; toss with pesto, serve immediately.

Yield: 2 large or 4 small servings

Nutritional Information, based on 4 servings (approximate): Calories: 94, Total Carbohydrates: 5 grams, Fibre: 3 grams, Sugar: 2 grams, Protein: 3 grams, Fat: 7 grams