Jamie Oliver

Grilled cauliflower with winter pesto

Grilled cauliflower with winter pesto

Serves 4
Cooks In1 hour
DifficultyNot too tricky
Healthy
Kid friendly
Nutrition per serving
  • Calories
    356
    18%
  • Fat
    12.5g
    18%
  • Saturates
    1.9g
    10%
  • Protein
    19.2g
    38%
  • Carbs
    34.7g
    13%
  • Sugars
    3.7g
    4%
  • Salt
    1g
    17%
  • Fibre
    15.7g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Anna Jones
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Ingredients

  • 3 banana shallots or 1 onion
  • olive oil
  • 1 large cauliflower
  • 1 tesapoon ground dried chilli
  • 2 x 400 g tins cannellini beans
  • HERB PESTO
  • 25 g unsalted nuts , (whatever kind you have)
  • 3-4 sprigs of woody herbs, such as rosemary, thyme, flat-leaf parsley
  • 1 lemon
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Anna Jones

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Tap For Ingredients

Method

  1. To make the crispy onions, peel and thinly slice the shallots or onion into rings. Heat a good splash of oil in a pan and slowly fry the shallots for 15 minutes, until golden. Remove with a slotted spoon and set aside on kitchen paper to crisp up.
  2. Trim away the cauliflower stalk, then boil the cauliflower whole in a pan of salted water over a medium heat for 3 minutes, then drain and leave to cool.
  3. Next rub in the chilli, sea salt and black pepper, and drizzle with a little oil. Leave to one side.
  4. For the pesto, toast the nuts in a dry pan over a low heat until golden, then either bash with a pestle and mortar or blitz in a food processor until combined.
  5. Pick and add the herbs, and a pinch of salt and blitz or bash again until you have a thin paste. Season with lemon juice, oil, salt and pepper, and set aside.
  6. Heat the cannellini beans and a couple of tablespoons of their liquid
    in a pan over a low heat for 10 minutes, or until warmed through. Mash and stir through 1 to 2 tablespoons of the pesto.
  7. Preheat a griddle pan over a high heat.
  8. Quarter the cauliflower and char on the griddle for 6 to 8 minutes, or until golden and charred.
  9. Divide the mash between four plates and top with a wedge of cauliflower, a drizzle of the herb oil and the crispy shallots.

Tip

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Nutrition per serving
  • Calories
    356
    18%
  • Fat
    12.5g
    18%
  • Saturates
    1.9g
    10%
  • Protein
    19.2g
    38%
  • Carbs
    34.7g
    13%
  • Sugars
    3.7g
    4%
  • Salt
    1g
    17%
  • Fibre
    15.7g
    -

Of an adult's reference intake