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
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
⅓ cup Plus 2 tablespoons toasted pepitas
The juice and zest of 1 lime
1 tsp Kosher salt
½ cup Olive oil