Cauliflower Pesto

Okay, so I like cauliflower! It's just such a versatile veggie. This recipe is a tasty, and extremely easy, way to eat it as part of a main course.

Steam the florets until tender, then puree in a blender. As needed, add the same water that you used to steam the cauliflower (you'll retain more nutrients this way). Continue to puree. Once you've achieved a creamy consistency, add pesto (storebought or homemade). Start with a little pesto and blend each time you add some, to distribute the flavor. Do this until the amount of pesto flavor suits you. Salt enhances the flavor, so use the same method- a pinch at a time- to season to your taste. And that is it. You can eat it over pasta...... but my favorite way to eat it is over cooked spaghetti squash. I am telling you, a nothing-but-veggies entreé never tasted so good!

Roasted Cauliflower

Thanks to Tiffany, I don't think I will ever cook cauliflower any other way. Unless I'm making cauliflower pesto, a recipe I'm going to post in a minute. It is SO good. Tiffany's method may differ a little, but I've been doing it this way:

Preheat oven to 400 degrees.

Wash/Break apart cauliflower into florets.

Spread out on cookie sheet.

Drizzle with olive oil.

Bake for 15-20 minutes. If you leave the oven at 400, then bake a full 20 minutes... but I like to only bake for 15, then switch the oven to broil for 2, 3 minutes max.... because I like the stalks a little crisp.

Salt to preference.... and devour :)