Skip to main content

Pesto Cauliflower

 

Pesto Cauliflower 


This is a paleo rice recipe but I just loved it as a cauliflower dish.

Ingredients

  • 1 large cauliflower head, diced into bite-size pieces
  • 1 tablespoon high heat oil
  • 1/4 teaspoon salt
  • 2 tablespoons pesto

Method

  1. Preheat your oven to 400ºF (200ºC, or gas mark 6).
  2. Prepare a baking sheet with parchment paper.
  3. Mix the cauliflower, oil, and salt in a bowl until the cauliflower is well coated.
  4. Spread the cauliflower across the baking sheet and bake for 25 minutes.
  5. (This step can be skipped if it's not for paleo rice) Cool the cauliflower for 5 minutes and then gently pulse a few times in a food processor, or until it has the texture of large pieces of rice. Don’t over pulse it or it will become mushy.
  6. Blend in the pesto and serve.

Serves 2 as a meal

Labels:

Comments

Post a Comment

Popular posts from this blog

One-Pan Chicken Drumsticks with Rice and Beans

One-Pan Chicken Drumsticks with Rice and Beans recipe from Epicurious 8 chicken on the bone 2 1/2 tsp. kosher salt, divided 1 tsp. freshly ground black pepper 3 Tbsp. extra-virgin olive oil 1 onion, finely chopped 1 tsp. ground cinnamon or cumin 1 tsp. ground turmeric, curry powder, or ground coriander 1/2 cup white rice (any type except for sticky rice) 1 (15-oz.) can chickpeas, white beans, black beans, or other beans, drained, rinsed 1/2 tsp. crushed red pepper flakes (optional) 1/4 cup coarsely chopped tender herbs, such as cilantro, parsley, mint, basil, and/or dill Season drumsticks on all sides with 2 tsp. salt and 1 tsp. black pepper. Heat oil in a large deep-sided skillet over medium-high. Add chicken and cook, turning once halfway through, until skin is golden brown, about 10 minutes total. Transfer to a plate. Add onion, cinnamon, and turmeric to fat in skillet and cook over medium-high heat, stirring constantly, until fragrant, about 1 minute. Add rice a...
Post a Comment
Read more

Candied Citrus Peel

Candied Citrus Peel I tied these up in netting and lace as attendance gifts for Rachel's bridal shower.   They’re pretty, they smell good and they taste good.   I’ve used them in cookies, on cakes, in coffee and tea.   If you keep it in an airtight container they should stay good for 6 months. 2 grapefruits 2 oranges 2 lemons 3½ c. sugar 2 c. water Using a sharp knife, cut off peel or each, you want as little of the white underneath as possible.   Slice them into 3”x1/3” strips.   Place all the peels in a large saucepan.   Add enough cold water to cover and bring to a boil.   Boil 2 minutes.   Drain.   Repeat this process 5 times, filling the pan with fresh water each time.   Drain and remove from the saucepan.           Combine 2 cups sugar and 2 cups water in the saucepan.   Stir over medium heat until the sugar dissolves.   Add the peels and bring it to a b...
Post a Comment
Read more

Vegetable Calzone

Vegetable Calzone 1 package pre made pizza dough (or bread dough) 1.5 cups frozen chopped broccoli 1/4 cup sliced jarred mushrooms 4 cloves garlic, minced. 1 small onion, minced. 1 can diced tomatoes with herbs, drained 1 Wedge Laughing Cow garlic & herb cheese 3 tbsp Low Fat Riccota Vegetable Cooking Spray/Pam Preheat Oven to 425. Microwave broccoli according to directions (I used the Steam Fresh Variety). Combine with mushrooms, onions and tomato. Set aside. Roll the dough out into about a 12 inch diameter. Place on sprayed baking sheet and spread half of the circle with the Laughing Cow. Dump your veggie mixture on top, dot with the ricotta and fold in half, pinches edges to seal. Bake for 15-20 minutes/until crust is golden brown.
Post a Comment
Read more