Mashed Cauliflower

Category, DifficultyIntermediate

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Equipment
 2 Baking Sheets
 Food processor
Ingredients
 2 Heads cauliflower, cut into small florets
 2 tbsp Canola oil
 4 cups Loosely packed cilantro leaves
  cup Plus 2 tablespoons toasted pepitas
 The juice and zest of 1 lime
 1 tsp Kosher salt
 ½ cup Olive oil

Directions


1

Preheat the oven to 425ºF

2

Line 2 baking sheets with parchment paper. Divide the cauliflower between two baking sheets and spread into a single layer. Drizzle with canola oil.

3

Roast until charred on the edges, about 30 minutes.

4

In a food processor fitted with the blade attachment, combine the cilantro, 1/3 cup pepitas, the zest and juice of 1 lime, and salt. Pulse to combine, stop to scrape down the sides when necessary. With the motor running, stream in the olive oil. Blend until smooth.

5

Transfer the cauliflower to a serving platter and drizzle with pesto. Sprinkle with the remaining 2 tablespoons of pepitas. Serve at room temperature.

Ingredients

Equipment
 2 Baking Sheets
 Food processor
Ingredients
 2 Heads cauliflower, cut into small florets
 2 tbsp Canola oil
 4 cups Loosely packed cilantro leaves
  cup Plus 2 tablespoons toasted pepitas
 The juice and zest of 1 lime
 1 tsp Kosher salt
 ½ cup Olive oil

Directions

1

Preheat the oven to 425ºF

2

Line 2 baking sheets with parchment paper. Divide the cauliflower between two baking sheets and spread into a single layer. Drizzle with canola oil.

3

Roast until charred on the edges, about 30 minutes.

4

In a food processor fitted with the blade attachment, combine the cilantro, 1/3 cup pepitas, the zest and juice of 1 lime, and salt. Pulse to combine, stop to scrape down the sides when necessary. With the motor running, stream in the olive oil. Blend until smooth.

5

Transfer the cauliflower to a serving platter and drizzle with pesto. Sprinkle with the remaining 2 tablespoons of pepitas. Serve at room temperature.

Mashed Cauliflower