The best recipes

Grilled cauliflower with winter pesto

Grilled cauliflower with winter pesto

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Grilled cauliflower with winter pesto

With cannellini beans, chilli flakes & shallots

With cannellini beans, chilli flakes & shallots

Serves 4

Cooks In1 hour

DifficultyNot too tricky

Nutrition per serving
  • Calories 356 18%

  • Fat 12.5g 18%

  • Saturates 1.9g 10%

  • Sugars 3.7g 4%

  • Salt 1g 17%

  • Protein 19.2g 38%

  • Carbs 34.7g 13%

  • Fibre 15.7g -

Of an adult's reference intake


  • 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

Recipe From

Jamie Magazine

By Anna Jones


  1. To make the crispy onions, peel and thinly slice the shallots or onion into rings. Heat a good splash of oil in a pan and slowly fry the shallots for 15 minutes, until golden. Remove with a slotted spoon and set aside on kitchen paper to crisp up.
  2. Trim away the cauliflower stalk, then boil the cauliflower whole in a pan of salted water over a medium heat for 3 minutes, then drain and leave to cool.
  3. Next rub in the chilli, sea salt and black pepper, and drizzle with a little oil. Leave to one side.
  4. For the pesto, toast the nuts in a dry pan over a low heat until golden, then either bash with a pestle and mortar or blitz in a food processor until combined.
  5. Pick and add the herbs with a pinch of salt and blitz or bash again until you have a thin paste. Season with lemon juice, oil, salt and pepper, and set aside.
  6. Heat the cannellini beans and a couple of tablespoons of their liquid in a pan over a low heat for 10 minutes, or until warmed through. Mash and stir through 1 to 2 tablespoons of the pesto.
  7. Preheat a griddle pan over a high heat.
  8. Quarter the cauliflower and char on the griddle for 6 to 8 minutes, or until golden and charred.
  9. Divide the mash between four plates and top with a wedge of cauliflower, a drizzle of the herb oil and the crispy shallots.

Watch the video: ZUCCHINI LASAGNA. the best zucchini lasagna recipe