John Myers
Ingredients for 2 servings:
- 1 head of cauliflower
- 200 g pesto, red
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
simple and vegetarian, as a side dish, snack or main course, low carb
Preheat the oven to 220°C fan/convection oven. Cut the cauliflower into bite-sized florets and thoroughly toss them with the pesto rosso in a large bowl. Spread everything evenly on a baking sheet or grill rack lined with baking paper. Once the oven has reached the right temperature, cook the cauliflower florets on the middle rack for about 15 minutes, until they are nicely browned. If you like, turn them over 5 minutes before the end for even browning. Tips: Homemade pesto is naturally tastier, but if you’re in a hurry, a jar from the supermarket will do. Vegans can omit the cheese from their pesto recipe of choice. If you like, you can save calories by quickly and carefully letting the cauliflower drain on some kitchen paper after baking, or by dabbing it dry a little, or add more calories by adding some freshly grated Parmesan cheese.
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