Imported from the web
Cauliflower Pesto Pasta
A pesto made by blending cauliflower florets, nuts, pepper, and garlic salt, tossed with pasta and blanched cauliflower stems, then topped with cheese. The florets can be blended raw or blanched first; the video does not provide quantities for the ingredients or detailed pasta-cooking instructions.
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Ingredients
- Cauliflower (Use the florets to make the pesto; cut the stems into small pieces and blanch before tossing with the pasta. The video does not provide a quantity.)
- Pepper (Freshly ground; quantity not provided.)
- Nuts (Type and quantity not provided.)
- Garlic salt (If garlic salt is unavailable, use salt and garlic instead; the video does not provide a quantity.)
- Pasta (Quantity and cooking method not provided.)
- Cheese (Sprinkle over the pasta at the end; add according to whether cheese is available. Type and quantity not provided.)
Steps
- 1
Separate the cauliflower florets from the stems. The creator blends the florets raw to make the pesto; if you are not accustomed to eating them raw, cut the florets into small pieces, blanch them, and then remove them for use.
- 2
Cut the cauliflower stems into small pieces and set them aside to blanch before tossing with the pasta.
- 3
Place the cauliflower florets, freshly ground pepper, nuts, and garlic salt in a blender and blend into a pesto. If garlic salt is unavailable, use salt and garlic instead. Taste and adjust the seasoning.
- 4
Bring a pot of water to a boil. Add the cauliflower stems cut into small pieces and blanch for about 3 minutes, or until the cauliflower aroma becomes noticeable. Do not overcook them, so they retain some crispness and do not turn yellow.
- 5
Cook the pasta according to the package instructions; the video does not specify the cooking time or whether to season the water.
- 6
Pour the blended cauliflower pesto over the cooked pasta and toss to combine.
- 7
Toss in the blanched cauliflower stems.
- 8
Sprinkle with cheese before serving.
Notes
The video also demonstrates washing and cutting the cauliflower: soak the whole cauliflower head upside down for about 5 minutes, then rinse it with water again after cutting; cutting from the base of the stem helps reduce crumbling. Thick stems can be scored along their growth lines and pulled apart by hand, and the outer skin and dry, old cut surfaces can be peeled away. The recipe does not provide quantities for the cauliflower, nuts, seasonings, pasta, or cheese, nor does it explain the specific pasta-cooking method; serving sizes and times are estimates.
Nutrition per serving
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