Coconut Roasted Cauliflower with Parsley Pesto
This recipe was inspired by Alex Guarnaschelli while i was watching the food network during the Thanksgiving weekend. I just love cauliflower and have an herb garden which includes parsley therefore this recipe was created! I also always have canned coconut milk on hand for my smoothies.
During her segment she suggested the cauliflower be marinated for at least 2 hours. I marinated for exactly 2 hours. She said it could be marinated overnight and I don't think that's a great idea because I marinated one overnight at first and the coconut over powered the other favors so this recipe is my #2 cauliflower.
I was home alone for a few days after Thanksgiving and made this for me. It lasted me several meals and I enjoyed every bite. My parsley pesto is more like a dressing then a pesto.
Enjoy!
Ingredients
- 1 large head cauliflower
- 2 teaspoons kosher salt
- 1 12 ounce can coconut milk, unsweetened
- 1 teaspoons red pepper flakes
- 1 teaspoon freshly ground pepper
- ------Parsley Pesto------
- 2 cups flat-leaf parsley
- 2 cloves garlic, peeled
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 lemon zest, set aside
- 1 lemon juiced
- 1-2 tablespoons red wine vinegar
- 1 cup extra-virgin olive oil
Directions
Whisk coconut milk, salt, pepper and red pepper flakes together in a large bowl. Trim cauliflower and place in the bowl top side down. Cover and marinade for 1 hour then flip over to the other side for another hour.
Preheat oven to 375 degrees F. Place whole cauliflower on a baking sheet and roast for 1 hour.
Meanwhile add parsley, salt, pepper, lemon juice and wine vinegar to your food processor. Process a few times then on low slowly drizzle in olive oil until you have a dressing consistency. Place in a bowl and add in lemon zest then combine.
When cauliflower is done place on a cutting board and cut into slices about 1 inch thick and place on a platter. Drizzle with pesto and serve.