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I hate waste! So upon finding half of a head of cauliflower I decided to make something interesting with it. I recently tried a delicious cauliflower dip made by my friend Asami, and thought I would try a little spin on it by making a quick "pesto."

1 small head of cauliflower cut in about 3-inch pieces
1/3 cup olive oil
4 cloves garlic, peeled
3 tablespoons toasted pumpkin seeds
½ teaspoon cayenne powder (optional)

1.       Preheat oven to 425°.

2.       Toss cauliflower and garlic with about 2-3 tablespoons of olive oil (just enough to coat the vegetables) and salt and pepper in a large bowl.

3.       Lay on a sheet pan making sure that the pieces aren’t touching. This will ensure that each piece will get caramelized.

4.       Roast for 10 minutes, and then turn the pieces over and roast for another ten minutes. Check to see if the garlic is burning. You will be able to tell if the garlic is burning by the smell and if they turn a dark amber color. If so remove them and set aside.

5.       Let the vegetables cool for five minutes.

6.       Throw the cauliflower, garlic and pumpkin seeds in a food processor and process.  Slowly drizzle the olive into the hole attachment just until the seeds are processed and pesto has come together. You may not need to use all of the oil.  Taste for seasoning and add salt and pepper if needed. To add heat, add cayenne powder.

Serve the pesto as a dip, spread or with your favorite pasta. Orecchiette pasta would work perfectly!

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