Name: Mashed Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 Baking Sheets; Food processor; 2 Heads cauliflower, cut into small florets; 2 tbsp Canola oil; 4 cups Loosely packed cilantro leaves; ⅓ cup Plus 2 tablespoons toasted pepitas; The juice and zest of 1 lime; 1 tsp Kosher salt; ½ cup Olive oil

Equipment

2 Baking Sheets

Food processor

Ingredients

2 Heads cauliflower, cut into small florets

2 tbsp Canola oil

4 cups Loosely packed cilantro leaves

⅓ cup Plus 2 tablespoons toasted pepitas

The juice and zest of 1 lime

1 tsp Kosher salt

½ cup Olive oil

Preheat the oven to 425ºF

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

Roast until charred on the edges, about 30 minutes.

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.

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