CAULIFLOWER WITH ZESTY WALNUT PESTO

Ingredients

1 bunch fresh cilantro, rinsed, dried, and stemmed

2 cloves garlic, coarsely chopped

1 jalapeño pepper, stemmed, seeded, and coarsely chopped

Juice of 1/2 lime

1/3 cup unsalted walnuts, toasted

1/2 teaspoon ground cumin

Coarse kosher or sea salt, plus more to taste

Freshly ground black pepper

1/2 cup extra virgin olive oil, divided, plus more as needed

1/3 cup crumbled cotija or queso fresco

1 large head cauliflower, cored and separated into florets

Directions

Preheat your oven to 400°F and make the pesto while you’re waiting for it to come up to temperature.
In the bowl of a small food processor, combine the cilantro, garlic, jalapeño, lime juice, nuts, cumin, and 1/2 teaspoon each of salt and black pepper.
Pulse several times. While the machine is running, gradually add 1/4 cup of olive oil through the lid and process until the mixture is fairly smooth, adding additional oil, one tablespoon at a time, as needed for a creamy consistency.
Add the cheese and process for a few seconds more. Add more salt and pepper to taste.
Spread the cauliflower florets in a single layer on a rimmed baking sheet.
Use two baking sheets if necessary to avoid crowding.
Drizzle with the remaining olive oil and season with salt and pepper.
Roast the cauliflower, turning once with a spatula, until lightly brown and tender, about 20 to 25 minutes.
When done, transfer to a large bowl, top with several spoonfuls of the pesto, and use a spatula to coat the florets.
Serve immediately.

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