Grilled Cauliflower with Pesto

Cooking Time: 60 minutes
Servings: 4

---

Ingredients

For the cauliflower and topping:

• 3 shallots or 1 onion
• Olive oil
• 1 large cauliflower
• 1 tsp ground dried chili
• 2 cans of white beans (400 g each)
• Sea salt and black pepper

For the herb pesto:

• 25 g unsalted nuts (e.g., almonds, hazelnuts, or walnuts)
• 3-4 sprigs of hardy herbs (such as rosemary, thyme, or parsley)
• 1 lemon (zest and juice)
• Olive oil
• Sea salt and black pepper

---

Instructions

1. Prepare the crispy shallots:
   • Peel and thinly slice the shallots or onion into rings.
   • Heat a generous amount of olive oil in a pan over medium heat.
   • Slowly fry the shallots for 15 minutes until golden brown and crispy.
   • Remove with a slotted spoon and place on paper towels to drain. Set aside.
2. Prepare the cauliflower:
   • Remove the stem of the cauliflower and cook it in salted boiling water for 3 minutes.
   • Drain and let it cool.
   • Rub the cauliflower with ground chili, sea salt, black pepper, and a drizzle of olive oil. Set aside.
3. Make the pesto:
   • Toast the nuts in a dry pan over low heat until golden brown.
   • Grind the nuts in a mortar and pestle or blitz in a food processor.
   • Add the herbs, a pinch of salt, and mix again until it forms a smooth paste.
   • Season with lemon juice, olive oil, salt, and pepper. Set aside.
4. Prepare the white bean puree:
   • Warm the white beans in a pan over low heat with a few tablespoons of their liquid for 10 minutes.
   • Mash the beans and stir in 1-2 tablespoons of the pesto.
5. Grill the cauliflower:
   • Heat a grill pan over high heat.
   • Cut the cauliflower into quarters and grill for 6-8 minutes until golden brown and slightly charred.
6. Assemble and serve:
   • Spread the white bean puree over four plates.
   • Place a grilled cauliflower quarter on top.
   • Drizzle with herb pesto, olive oil, and garnish with crispy shallots.

---

Tip:
For extra flavor, add a sprinkle of lemon zest to the white bean puree.