Roasted Cauliflower with Basil, Macadamia nuts and Parmesan

Cauliflower is my go-to vegetable. I like it boiled with butter and salt, roasted, and as a substitute for rice. I also enjoy making my own pesto, and using it on grains and vegetables to brighten the flavors and when I’m in the mood for something different.

This recipe is an adaptation of Pesto Cauliflower that I made recently and was craving again. I was sure I had plenty of pine nuts when I was at the store, walking right past them, but alas, when I got home I found I was out of them. Instead of returning to the store (please, no!) I spied the macadamia nuts in the pantry. Perfect.

You can make this same delicious dish with pesto proper, and either way this wonderful side will easily morph into a main dish.

Prep time: 15 min

Cook time: 25 min

Ingredients

  • 1 head of cauliflower, cut into small florets
  • 4 oz basil leaves
  • 3 garlic cloves
  • 3/4 cup roasted salted macadamia nuts
  • 1/2 tsp salt + a pinch
  • almost 1/2 cup olive oil
  • 1 cup shredded parmesan cheese

Start by cutting the cauliflower into bite size florets, and blanch them for 5 minutes, until just tender. Pull them out and set aside. Next, trim the basil leaves and add them to your handy dandy food processor. Add the peeled garlic cloves, macadamia nuts, salt and 1/4 cup of the olive oil. Start pulsing and add more olive oil slowly to create a smooth consistency. (I ended up using just under 1/2 cup.) Once the macadamias and basil have come together, transfer the florets to a bowl and stir in the basil mixture until the florets have a thin coating all over. Spread out the florets on an aluminum-foiled baking sheet and spread a pinch of salt on top. Then add the parmesan over the florets and set under the broiler for 18-20 minutes. I set the rack on the second level down from the top and the temperature to 300°F. And there you go – beautifully roasted cauliflower that are crisp on the outside and tender once you bite in. For more details, check out the step-by-step photo explainer below. Enjoy!

Mmm…cauliflower.
Florets, even better!
Into the breach – well, just into the boil. For 5 minutes.
Once they are tender, set aside.
Meanwhile, get your basil-nut mixture on. Here’s what you need.
I used a 4 oz package of basil, and removed the leaves from stems. All the leaves go into the food processor.
3 garlic cloves join the party.
And the nuts. I used a heaping 3/4 cup, because macadamia nuts are yum.
Finally the salt. Great picture of the salt, amirite?
Let the processor do its thing. You can stop it while the nuts and basil are still distinguishable from each other, but this combined smoother mixture allows for a more uniform distribution of flavors.
Remember the cauliflower? Add heaping spoonfuls of the basil-nut mixture until the florets are liberally coated. Keep folding it in, being gentle with your florets.
Time to grate the parm. I shredded this chunk with the microplaner, about 1 1/2 cups. There *is* such a thing as too much parm; more than a cup here starts to upset the balance.
But gosh, that’s beautiful.
Now spread the coated cauliflower on an aluminum foiled baking sheet. Try to make an even layer so that the next bit works out well.
Ahh, so good.
Next it goes under the broiler until the parm is crisp. I lowered the broiler rack down one level, and set the broiler at 300°. It took 18 min for the cheese to brown just right.
Really, I had to stop myself from eating the whole sheet. See if you can resist!
There was some basil-nut mixture that didn’t make it on the florets. I jarred it up for use later. It will be lovely on toast in the morning with a poached egg, or on chicken for lunch. It is also good over pasta, of course. On that note, if you are a gluten-eater, I suggest you try it mixed into farro with sauteed mushrooms and tangy blistered tomatoes.