Cauliflower and Basil Pesto Salad

Cauliflower and Basil Pesto Salad



Prep Time

15 mins

Cook Time

25 mins

  • 1 large cauliflower
  • 3 tbs olive oil
  • ½ cup basil pesto (from recipe below)
  • 1 long red chilli, finely chopped

Basil Pesto

  • 3 small garlic cloves, roughly chopped
  • 1 tsp sea salt flakes
  • 2 cups firmly packed fresh basil leaves
  • ¼ cup pine nuts, toasted
  • ¾ cup (180ml) extra virgin olive oil
  • 50g parmesan, finely grated
  • 50g pecorino, finely grated
  • mayonnaise, sweet chilli sauce & lime wedges, to serve


For the pesto, place the garlic onto a board, sprinkle over the salt then using the back of a fork crush the garlic and salt to a smooth paste. Transfer to a small food processor. Add the basil, pine nuts. Process until evenly chopped. With the processor running, pour the oil through the spout in a steady stream until all oil has been incorporated. Transfer pesto to a bowl. Stir in parmesan and pecorino, season with pepper.


Preheat the oven 220°C. Trim the cauliflower then slice it into pieces. Place into a large greased roasting pan. Drizzle over the oil, season. Roast 20 minutes until golden and tender. Cool for 15 minutes. Spoon over ½ cup of pesto, toss gently to coat. Top with chilli and basil leaves. Serve.

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