1 whole cauliflower (500 g)
½ teaspoon salt
¼ teaspoon black pepper
1 sprig of sage
1 clove of sliced garlic
½ cup of Soya Sunflower Oil (125 ml)
Pesto of Parsley
½ bunch of parsley (80 g)
¼ cup walnuts (25 g)
½ cup of Soya Sunflower Oil (125 ml)
Zest of 1 Sicilian lemon
½ teaspoon salt
Finishing
Parsley leaves
Red onion pickles
For the parsley pesto, blend all the ingredients in a blender until smooth. Set aside.
Season the cauliflower with salt and black pepper. Add the sage and garlic to the Soya Sunflower Oil
.Place the cauliflower on a baking sheet and drizzle with the oil. Bake in a preheated oven (220 °C) for 10 minutes. Open the oven and drizzle the vegetable with the oil from the baking sheet. Repeat every 5 minutes until a total of 30 minutes have elapsed.
Remove from the oven, drizzle with the pesto and, before serving, garnish with the parsley leaves and pickled red onion.
