ROASTED CAULIFLOWER WITH PESTO

ROASTED CAULIFLOWER WITH PESTO image

Yield 4 servings

Number Of Ingredients 7

1/2 cup pesto
3 tablespoons extra-virgin olive oil
1 large head cauliflower, cored and separated into small florets
1 teaspoon sea salt
2 tablespoons finely chopped fresh cilantro
1 tablespoon crumbled cotija cheese
1 tablespoon lime juice

Steps:

Preheat oven to 450°. Cook the cauliflower: Heat a medium oven-safe skillet over medium-high heat. Add the olive oil and heat until the oil shimmers, then add the cauliflower florets. Season with the sea salt and transfer the skillet to the oven. Bake for 3 minutes, then use a spatula to flip over the cauliflower florets. Return the skillet to the oven and roast until the cauliflower is tender, 6 to 8 minutes. Transfer the cauliflower to a paper-towel-lined plate to drain, then turn the florets out into a large bowl. To the cauliflower, stir in pesto. Serve the cauliflower sprinkled with the chopped cilantro, the 1 tablespoon of cotija and the lime juice.