| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 large head cauliflower, cut into 1- to 2-inch florets (about 6 cups)
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Cilantro Pesto, recipe follows
- Cotija cheese and cilantro leaves, for serving
- 1/2 cup extra-virgin olive oil
- 1 tablespoon lime zest and 3 tablespoons lime juice, from 1 to 2 limes
- 1/4 teaspoon crushed red pepper flakes
- 1 clove garlic, smashed and peeled
- 2 cups packed cilantro leaves
- 1 cup roasted and unsalted cashews
- 1/2 cup crumbled Cotija cheese
Instructions
- Preheat an outdoor grill to medium-high.
- Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.)
- Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat.
- Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature.
- Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 446 |
| Total Fat | 41 g |
| Saturated Fat | 7 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 9 g |
| Cholesterol | 10 mg |
| Sodium | 506 mg |
Reviews
Loved! Super easy and tasty!
I did use salted cashews and added extra pepper flakes a d this dish is outstanding. Too much longer than 12 mins to get tender Like 30 mins.
This was bland and really not worth the effort of the pesto. Had to add a ton of salt just to give it any pep. Maybe using salted cashews would help.
This is sooooo good! Made it a few days ago and making it again tonight. I was literally eating the pesto with a spoon, it’s that tasty.
I used Basil instead of Cilantro as I do not care for that. It tasted VERY good, a definite keeper!
I made this and it is delicious! I followed all the measurements and it came out very thick. Would it be best to just add more olive oil to thin it out?
This i think is her best show ever, the pesto tips the whole show was so informative on little tips, love this pesto