Dr. Beth's Cauliflower Pesto

Serves: 2-3

Cauliflower Pesto

Cut up a small head of cauliflower into small pieces
Place in glass baking dish or even a cookie sheet would work.
Add about 2 tablespoons melted EV coconut oil and toss or stir to coat
Add a bit of sea salt and black pepper if desired.

Roast in 375° F. oven until soft.
Can put under broiler to brown it a bit if desired.

Pesto:
In processor, blend:

• 3 garlic cloves
• 2 ounces parmesan cheese
• 1/2 teaspoon sea salt
• one tablespoon lemon juice
• 8 ounces fresh baby spinach leaves
• 8 ounces fresh basil
• Cayenne pepper flakes if desired.
• about 1/2 teaspoon of Italian Seasoning

When well blended, slowly pour in from the top while running

• about 1/3 cup EV olive oil

When Cauliflower is done, remove from oven and add about 1/3 to 1/2 cup of the pesto and 1/4 cup shredded parmesan cheese. Toss to coat and serve!

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