Don't chuck your cauliflower leaves MOB. Get them nice and charred in a frying pan, then blitz them into a zero-waste pesto with capers, parmesan and lemon.
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Serves
4
Cauliflower
Garlic
Walnut
Lemon
Capers
Parsley
Parmesan
Salt
Black Pepper
Olive Oil
Serves
4
Cauliflower
Garlic
Walnut
Lemon
Capers
Parsley
Parmesan
Salt
Black Pepper
Olive Oil
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cut your leaves off your cauliflower and finely dice them. Grate your garlic.
Step 2.
Heat a glug of olive oil in a large frying pan over a medium-high heat. Add your cauliflower leaves to the pan and fry for a few minutes until the stems are tender and the leaves are starting to char. Add your garlic and cook for another minute.
Step 3.
Tip your cauliflower mixture into a bowl to cool.
Step 4.
Toast your walnuts in a pan for a few minutes until golden and fragrant.
Step 5.
Add your cauliflower leaves and walnuts to the bowl of a food processor. Add the zest of your lemon, your capers, parsley, parmesan and a pinch of salt and pepper. Pulse until the cauliflower and walnuts have broken down into a fine mixture.
Step 6.
Squeeze your lemon juice and put the lid on. Run the machine, gradually pouring in olive oil until you have a loose paste.
Step 7.
Season to taste with salt and pepper, then serve as you would any pesto. Toss it through pasta, spread it on toast or eat it with roasted vegetables.
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