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Grilled cauliflower with winter pesto
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Total Time:
1 hour
Cauliflower with pesto white bean mash and crispy onions. Make-ahead pesto lasts one week in fridge.
Ingredients:
  • 3 banana shallots or 1 onion
  • olive oil
  • 1 large cauliflower
  • 1 tesapoon ground dried chilli
  • 2 x 400 g tins cannellini beans
  • 25 g unsalted nuts (whatever kind you have)
  • 3-4 sprigs of woody herbs, such as rosemary, thyme, flat-leaf parsley
  • 1 lemon
Instructions:
  • For crispy onions, thinly slice shallots or onion into rings and fry in oil until golden. Drain on paper towels to crisp. Boil whole cauliflower for 3 minutes; let cool. Season with chilli, sea salt, black pepper, and oil. Toast nuts; blend with herbs, salt, lemon juice, and oil for pesto. Heat cannellini beans with liquid, mash, and stir in pesto. Char cauliflower on griddle. Plate by placing mash on four plates, topping with cauliflower, herb oil, and crispy shallots.

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