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Eating cauliflower doesn't have to be boring. It is not necessary to always cook it in the same way. We can vary and bring it to the table in the form of pesto.
In this case we will to bake, in bouquets and with a good drizzle of olive oil. Then we will chop it with nuts and, of course, with Parmesan cheese.
We will also cook the pasta taking into account that we will later use a little of that cooking water so once the pasta is cooked, don't spill the water! It is perfect to lighten the pesto if we do not want it to have too much oil.
If you like this type of pestos I leave you one of my favorites: Sundried Tomato and Walnut Pesto.
Cauliflower pesto pasta
A fun way to consume cauliflower: in the form of pesto.
- ascen jimenez
- Kitchen: Italian company
- Recipe type: pasta
- Rations: 4-6
- Cooking time:
- Total time:
Ingredients
- 360 g pasta
- 500 g cauliflower
- 50 g cashew nuts
- 30 g parmesan
- Aromatic herbs
- Sal Island
- Extra virgin olive oil
Preparation
In an oven-safe container we put the cauliflower florets, a drizzle of extra virgin olive oil and the aromatic herbs.
We bake it at 200º (preheated oven) for approximately 25 minutes.
We put plenty of water in a saucepan and put it on the fire. when it starts to boil add salt and, after two minutes, the pasta.
We cook the pasta for the time indicated by the manufacturer.
In a food processor or a mincer we put the cashews and Parmesan into pieces. We chop it.
After the baking time, this will be the result.
Now add half of the cauliflower florets and chop them as well. If the mincer is small we can do it in two batches.
We put this mixture in a bowl and pour extra virgin olive oil over it. We mix well until obtaining the pesto with the desired consistency.
Once the pasta is cooked, we put it in a large container and put the pesto that we have just prepared. Mix well and add a little cooking water for the pasta if we consider it necessary.
We chop the rest of the baked cauliflower that we have not used yet and add it to the pasta.
We serve immediately and decorate each dish with a basil leaf
More information - Sundried Tomato and Walnut Pesto