Directions
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.
Ingredients
Directions
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.
