Cauliflower and Cilantro Pesto

The restaurant
Bar Amá – Los Angeles, CA

The dish
Cauliflower and cilantro pesto

The experience
You know how sometimes it's hard to tell what dishes are going to be best at a restaurant? This was one of those times where I couldn't decide whether it was worth ordering this dish, over everything else on the amazing menu. Let me tell you – it was. As soon as I got home, I made it for a dinner party. It's both delicious and filling.

Notes
I made this for a vegan friend by simply leaving out the cheese. It worked great.

Ingredients

Pesto
5/8 cup unsalted raw cashews
1 cup packed cilantro leaves
1 small garlic clove, minced or grated
Zest of 1/4 lime
1/4 teaspoon seeded and finely chopped serrano chile
6 tablespoons extra-virgin olive oil
1/4 cup crumbled cotija cheese (I used soft feta)
Generous pinch of sea salt

Cauliflower
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 (again I used feta)
Juice of ½ lime

Directions
Preheat the oven to 350°. Bake cashews on a rimmed baking sheet until toasted and fragrant, 5 to 7 minutes. Set aside to cool completely. Increase oven temperature to 450°.

Fill a small saucepan with water and bring to a boil over high heat. Add the cilantro, and once it wilts, after about 30 seconds, drain in a fine-mesh sieve. Force out as much water as possible.

Combine garlic, lime zest, serrano chile and olive oil in bowl of food processor. Blend until smooth and emulsified. Add blanched cilantro and purée until semi-smooth, 1 to 2 minutes. Add 1/2 cup of the cooled cashews, the 1/4 cup of cotija cheese and the sea salt and pulse.

Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil starts shimmering, add the cauliflower florets and salt. Toss and transfer the skillet to the oven. Bake for 3 minutes, then flip the cauliflower florets. Roast an additional 6 to 8 minutes, until the cauliflower is tender. Transfer the cauliflower to a paper-towel-lined plate to drain.

Combine cauliflower, pesto, remaining cashews, chopped cilantro, cotija and lime juice in a large bowl. Serve.

Serves two to four, depending on portion size.

Adapted from Tasting Table.

Photo courtesy of T.Tseng