CAULIFLOWER WITH PARSLEY PESTO

By jarren

Ingredients

• 1 - 2 lb cauliflower
• 1 cup coarsely chopped parsley
• 1/4 cup soft fresh breadcrumbs
• 1/4 cup olive oil
• 1/2 sweet red pepper
• 1 tbsp lemon juice
• 1/2 tsp grated lemon rind
• 1/4 tsp thyme
• Pinch each of salt and pepper

Preparation

Step 1

Break cauliflower into florets; cook in boiling, salted water about 5 minutes, until just tender-crisp. Drain well; set aside in saucepan. In food processor, combine parsley, breadcrumbs, oil, lemon juice and rind, thyme, salt and pepper. Process until smooth. Add parsley mixture to cauliflower; toss to coat well. Season with salt and pepper to taste. Spoon cauliflower mixture into greased 9” pie plate.

Cut red pepper into 1/2” strips; cut strips diagonally into diamond shapes. Scatter over cauliflower. Cover plate with circle of buttered waxed paper; cover with foil, crimping edges to seal. Refrigerate up to 24 hours. Let stand at room temperature 1 hour, then bake in 350 F oven 25 to 30 minutes or until heated through.