Roasted Cauliflower with Parsley Pesto

Ingredients

• 1 cauliflower head , cut into florets

• 2 tablespoons olive oil

• ½ teaspoon garlic powder

• Salt and pepper , to taste

• 1 bunch parsley

• 1 garlic clove

• Zest of 1 lemon

• Juice of 1 lemon (about 2 tablespoons)

• ½ cup grated Parmesan cheese

• ½ cup olive oil

• Salt , to taste (about ¼ - ½ teaspoon to start)

Instructions

1. Preheat oven to 375F. Grease a large baking sheet.

2. Place the cauliflower florets on the baking sheet. Spray with olive oil. Season with garlic powder, salt, and pepper.

3. Roast at 375F for 15-20 minutes, until desired done-ness. Remove from oven.

4. Prepare the parsley pesto while the cauliflower is roasting: Remove the large stems from the parsley and discard. Roughly chop the parsley leaves - you should have about 1 rounded cup.

5. Finely mince/grate the garlic clove. Zest and juice the lemon. Grate the Parmesan cheese (or use grated cheese).

6. In a small food processor, add the pesto ingredients (chopped parsley through olive oil). Pulse a few seconds at a time. Season with salt. If the pesto is too thick, add a tablespoon of olive oil or water at a time until you reach the desired consistency.

From https://www.babaganosh.org/