Cauliflower Ingredients
- 3 tbsp pine kernels
- Decent bunch watercress, approx 90g/31⁄2oz without big stalks
- 2 plump garlic cloves
- 9 tbsp virgin olive oil
- 3 tbsp freshly grated Parmesan
- 400g/14oz cherry tomatoes
- 1⁄2 tbsp balsamic vinegar
- 1 large cauliflower
Method
- Briefly dry-fry the pine kernels to colour. Peel and chop the garlic. Put pine kernels, garlic and watercress in a food processor and blitz. When evenly chopped, with the motor still running, gradually add 7 tbsp olive oil and continue until well amalgamated. Put in a serving bowl and stir in the Parmesan.
- Pierce each tomato with a small, sharp knife and place in a grill pan. Toss around with 2 tbsp olive oil and the balsamic vinegar. Grill, shaking the pan occasionally, for about 6 minutes until the tomatoes begin to sag and soften but not lose their shape. Tip into a serving bowl.
- Divide the cauliflower into large, bite-size florets. Cook in boiling, salted water for 3-4 minutes until just tender. Drain. Serve portions of cauliflower topped with a generous dollop of pesto, with tomatoes on the side.
This recipe was first published in Saga Magazine
Lindsey Bareham's website is: www.lindseybareham.com