Blistered Cauliflower With Asian Cilantro Pesto

Sometimes, life just craves simplicity — like this blistered cauliflower paired with an Asian-inspired pesto sauce. Snow-white florets are roasted until crisp around the edges and then paired with a vivid green, light and tangy sauce. The combination of sourness, sweetness, and savoriness paired with the smokiness of the florets creates a balanced experience. It's simply delicious.

BLISTERED CAULIFLOWER WITH ASIAN CILANTRO PESTO [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE BLISTERED CAULIFLOWER:

• 1 head cauliflower
• Olive oil
• 1 tablespoon

FOR THE CILANTRO PESTO:

• 1 1/2 cups cilantro (both leaves and stalk)
• 2 tablespoons golden raisins
• 1 tablespoon vegan fish sauce
• Zest of 1 lemon
• 2 tablespoons black sesame seeds
• 1/2 cup extra virgin olive oil
• 4 big cloves roasted garlic
• Juice of 1/2 a lemon
• 2 tablespoons water

PREPARATION

TO MAKE THE CAULIFLOWER:

1. Preheat the oven to 450°F. Slice the cauliflower so that both sides are flat.
2. Place the cauliflower strips on to the baking sheet. Drizzle generously with olive oil and bake for 25 minutes.
3. Sprinkle salt as soon as the baking sheet is out from the oven.

TO MAKE THE PESTO:

1. Roast the garlic along with the cauliflower.
2. Put everything in a food processor and pulse until you achieve smooth jade green liquid. Serve with cauliflower.

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