Easy and delicious, this is a different way of using cauliflower and a take on traditional pesto. It can become a favorite fast. It's a sauce with Mediterranean flavors that uses cauliflower as its main ingredients. A genius recipe for pasta.
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A unique pesto you were not expecting
Pestos are easy and wonderful condiments to have on hand.
I particularly love the spinach lemon pesto, but this one is fast becoming a staple.
I know it's not traditional and some might think using the word pesto is too much. But this recipe hails from the phenomenal Deb Perelman, of Smitten Kitchen fame. So the name is what it is.
And I cannot see a good pesto recipe and not make it.
Made in a food processor with simple ingredients and perfect proportions between them. I'm in.
What can I say? I ate it for two days in a row. And made it twice in two weeks.
When you live alone most of the time, that means a lot of servings. It's an absolute keeper. And I suggest you do the same.
Make it once and keep it in your files forever.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Type of pasta: I like it with linguini or other long pasta, but this pesto works well with any type. So choose your favorite.
- Storing: keep it refrigerated in a glass jar (first choice) or other airtight container. It keeps for about a week.
- Vinegar: I like red wine, but sherry or white wine vinegar work well. It's a small amount but the acid balances the pesto.
- Sun-dried tomatoes: if you buy them in olive oil, you might want to use less oil for the pesto. Also, they might be soft enough to cut directly, no need to soften them in hot water.
Related recipes you might like:
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Pasta with Cauliflower Pesto
Ingredients
- 4 sun-dried tomatoes
- 1 pound cauliflower
- 1 medium shallot
- pinch red pepper flakes
- ½ cup almonds, lightly toasted
- 2 ounces Parmesan cheese, or asiago cheese
- 1 tablespoon capers, drained
- 2 tablespoons chopped fresh parsley
- ⅓ cup olive oil
- 1 teaspoon red wine vinegar
- ¼ teaspoon salt , or to taste
- pinch black pepper, or to taste, freshly ground
- 1 pound linguini, or pasta of choice
- grated Parmesan cheese, or asiago cheese, for serving
- 1 tablespoon chopped parsley leaves, for serving
Instructions
- In a small bowl, put 4 sun-dried tomatoes and add boiling water to cover. Let stand minutes to soften, then drain and chop coarsely.
- Rinse a 1 pound cauliflower piece, cut off the leaves and hard stalks. Cut into chunks, and put in the bowl of a food processor fitted with the steel blade. Process until the size of couscous; it will be irregular. Transfer to a bowl but don't rinse the food processor bowl.
- Put a large pot of abundant water to boil for cooking the pasta.
- Add 1 medium shallot, pinch red pepper flakes, ½ cup almonds, 2 ounces Parmesan cheese, 1 tablespoon capers, drained, chopped sun-dried tomatoes and 2 tablespoons chopped fresh parsley to the processor bowl. Process until they're as fine as the cauliflower.
- Add ⅓ cup olive oil and 1 teaspoon red wine vinegar and pulse until a paste forms. If you feel it's too dry for your taste, add another tablespoon of olive oil.
- Transfer to the bowl with the cauliflower, add ¼ teaspoon salt and pinch black pepper, or to taste.
- Cook 1 pound linguini until al dente in abundant salted water according to the package directions. Drain and transfer to a bowl (it can be the serving bowl).
- Add half of the pesto and mix gently. Add the remaining pesto, sprinkle with grated Parmesan cheese and 1 tablespoon chopped parsley leaves and serve immediately.
- If you don't use all the pesto, refrigerate it in a covered jar or airtight container.
Bam's Kitchen says
Hello Paula, I came over to visit from Uru's guest post. Loving this pasta with all those comfort flavors and stunning photography. Looking forward to keeping in touch. Take care, BAM
Gourmet Getaways says
Oh how lucky are you... I love receiving packages in the mail!!
This recipe looks so delicious!!! I love cauliflower and pesto so I will have to try it 🙂
Cakelaw says
This pasta sounds really good. I am guilty of owning this book but not using it.
Abby says
yum!! This looks delicious, and I love her cookbook, it inspires such great dishes.
Laura Dembowski says
What a sweet friend! I am amazed at how thoughtful people can be. It is so nice when they surprise you. Cauliflower pesto sounds incredible!
Eftychia DreamofCakes says
Delicious recipe! Perfect for this time of year!
Alice @ Hip Foodie Mom says
Paula,
What a lovely surprise!! I love getting packages. . and I have yet to get this cookbook!! AH! I need to order it now! Your writing is hilarious! Poor delivery guy has to wear red and yellow?
Oh my gawd, this pasta looks so good!! I can't wait to try this! the cauliflower pesto looks and sounds delicious!
Liz Berg says
I have this cookbook, too...and am so glad you made this recipe! I have barely cracked it open and now you've motivated me to try a few recipes. I know I'd love this one!!! Happy Easter, my friend!
Abbe@This is How I Cook says
So many good cauliflower recipes around lately! Thanks for sharing!
Carol | a cup of mascarpone says
This gorgeous pasta is like torture right now...since it's dinner time! Just beautiful, Paula! Happy Easter!!!
Renee says
If you only knew how much I love cauliflower. My husband is right there with me. Thank you VERY much for sharing this recipe. What a great pasta and I'll have to make it soon. #cauliflowerloversunite
thelittleloaf says
What a gorgeous recipe! I really really want a copy of the Smitten Kitchen cookbook - will definitely be making this!
Deb says
I adore the Smitten Kitchen cookbook! But my family did not like this recipe. Perhaps it was the raw cauliflower? And I sure don't recall that my pasta looked as delicious as it does in your photo!
Kristina @ spabettie says
one of my favorite books to just sit and read through... such deliciousness. what a fun gift to receive!
I need to make this, I love cauliflower! sundried tomatoes and capers go so well together too - this sounds fantastic.
yummychunklet says
I love Smitten Kitchen recipes. This looks like a winner.
Susan says
How funny, Paula - I have that cookbook and must have skipped right over this recipe! I'm forwarding your post to my mom, though, because I know she's love this.
Have a wonderful Easter!
Anne @ Webicurean says
I love all things pesto--I can't wait to try this!
Marlene Baird says
Wow, that looks simply amazing. Thanks for sharing.
Jeannie Tay says
What wonderful looking dish, wish I have that book too!
Jen @JuanitasCocina says
I have this book, but must have glossed over this fabulous recipe. Adding it to next week's list. Mmmmmm...