3 shallots or 1 onion
1 large cauliflower
1 tsp ground dried chilli
2 x 400 g tins white beans
25 g unsalted nuts (any)
3-4 sprigs woody herbs, such as rosemary, thyme, leaf parsley
Cut off the cauliflower stem, then cook the cauliflower for 3 minutes over a medium heat in a salted water pan, drain and allow to cool.
Rub the cauliflower with chilli, sea salt and black pepper and drizzle with a little oil. Put it aside.
For the pesto: roast the nuts in a pan over a low heat until golden brown. Then finely stomp in a mortar or blitz in a food processor.
Add the herbs with a pinch of salt and mix again until you have a thin paste. Season with lemon juice, oil, salt and pepper and pull aside.
Heat the white beans with a few tablespoons of their liquid in a pan over a low heat for 10 minutes until warm. Puree and stir through 1 to 2 tablespoons of pesto.
Heat a grill pan over a high heat.
Cut the cauliflower into quarters and grill on the baking sheet for 6 to 8 minutes until golden brown and a little charred.
Divide the puree between four plates and top with a piece of cauliflower, a dash of herb oil and crunchy shallots.
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