|Easy and figure friendly!|
1/4 cup of each – mint leaves, parsley and basil
2 cloves of garlic
1 Tbsp roasted pine nuts
1 Tbsp shaved parmesan cheese
1/3 cup of Olive oil
salt and pepper to taste
Blend all the above in a fine paste. Use more OO if necessary.
Remove the stalks from a cauliflower and rinse well in cold water. If you see “dirt” patches, use a knife and shave them off. Rinse and pat dry. Rub the pesto all over the vegetable.
Bake in an ovenproof dish (cover with foil) with 2 inches of broth/water in a preheated oven at 375 degrees for 40 minutes. Remove the foil and bake an additional 10 minutes till the crown browns on top and is fork tender.
Use some fresh cracked pepper and sea salt while serving!