Pesto-Roasted Cauliflower

After the yummy chicken-mac, my next grocery list started with "giant pile of veggies".  I did manage to put on a pound by going off my low-carb diet, but that's not how I'm supposed to be eating.  Time for a vegetarian feast.

The main dish for this was a socca, since I'm already trying to whittle away at the chometz and clear freezer space before the defrost in April.  It used up the last of the chickpea flour, oven-dried tomatoes, and 2023's home-grown artichokes.  This cauliflower dish was to continue using pesto.  It's almost time to see which basil plants made it through the winter and seed some new ones.

To speed things up, I used frozen cauliflower florets.  The procedure will be the same with fresh, except for the time spent cutting it up.  Going with the pre-blanched frozen means they will be softer once cooked. If you want them slightly crunchy, you're going to have to cut up a fresh one.

*1 lb frozen cauliflower florets or one small fresh cauliflower
*1/2 C pesto
Parmesan for garnish, optional

1.  Preheat oven to 400º.  Line a rimmed baking sheet with parchment or foil.

2.  If working from fresh, trim cauliflower and cut into florets, discarding the core.  For frozen, you don't have to defrost first.

3.  Place florets in a bowl and add pesto.  Toss until evenly coated.  Spread in a single layer on the baking sheet.

4.  Bake until easily pierced by a fork, about 15-20 minutes.  Serve hot or as part of a pasta dish or salad.  Sprinkle with extra parmesan if desired.

Difficulty rating  π