Folks who don’t much care for cooked cauliflower should keep reading; here, the vegetable is reduced to a couscous-like consistency, raw, in the food processor. A handful of pantry-friendly, piquant add-ins and a minimal amount of olive oil create a crumbly pesto that’s as good with pasta as it is piled atop crostini.
The recipe comes from New York food blogger Deb Perelman’s upcoming cookbook, based on her blog, SmittenKitchen.com, which was born in 2006 and draws more than 5 million hits a month. We scaled it back to reduce the number of servings and upped the sherry vinegar. And we used Romanesco cauliflower, which gave the mixture a bit more color and crunch.
Serve with a salad of bitter greens.
Ingredients
Servings: 3–4
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