pesto cauliflower recipe

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prepare ahead?

The spinach will wilt a little over time but you could easily make this in advance and then reheat and toss in the spinach.

leftover potential

Will keep in the fridge for a week or so.

variations for fun

carnivore – replace the beans with some poached or leftover cooked shredded chicken. OR toss in a little crispy bacon.

vegan / dairy-free – us a dairy-free pesto such as my sicilian nut pesto.

super green – replace the cauli with broccoli. A good dish for st patrick’s day!

problem solving guide

cauliflower too crunchy? – it wasn’t cooked for long enough. Next time give it more time and taste before you take it off the heat to make sure you’re happy.

too bland? don’t forget to season. A little more lemon may liven things up or feel free to up the amount of pesto.

too salty? commercial pesto can be quite salty, so make sure you taste before getting busy with your s&p.

too dry – easy to fix. Just toss in some more pesto or if you’ve used all your pesto, drizzle with a good quality peppery extra virgin olive oil.

serving suggestions

Great as a meal on it’s own.

Or serve as a complete vegetable side dish to a store bought BBQ chicken or if you have the time, roast your own chicken.

Lemon roast chicken recipe
Sicilian nut pesto recipe

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pesto cauliflower recipe
serves 2-3

500g frozen cauliflower
1 can cannellini or white beans (400g /14oz), drained
4-6 tablespoons pesto
2 tablespoons lemon juice
2-3 handfuls baby spinach, washed

1. Bring the kettle to the boil. Fill a medium saucepan about 2cm (1in) deep with boiling water and place on a very high heat.

2. Add cauli and cook covered, for 7-8 minutes or until cauliflower is tender.

3. Drain cauli and return to the pan. Add the beans, pesto and lemon juice. Stir and season.

4. Add spinach and allow to wilt slightly before serving.