Let’s make crispy parmesan cauliflower with basil pesto & toasted pine nuts! I’ve been cooking up a storm with Zero Acre Cultured Oil and I love it! Not only is Cultured Oil better for you, but it’s also better for the environment. It uses 85% less land than canola oil, emits 86% less CO2 than soybean oil, and requires 99% less water than olive oil! It’s made from fermented cultures (similar to a sourdough or yogurt culture) instead of conventional oil crops, which results in a smaller environmental footprint 🎉 It’s full of heart healthy and heat-stable monounsaturated fat. It has a high smoke point (up to 485ºF 👏) and a clean & neutral taste, so I like to use it for everything– sautéing, roasting, frying, baking, dressing, and drizzling. #ZeroAcrePartner Here’s the recipe👇 Ingredients: - 1 head of cauliflower - @zeroacrefarms Cultured Oil - 1/4 tsp onion powder - 1/4 tsp garlic powder - 1/2 tsp Italian seasoning - 1/2 tsp Trader Joe’s Soffritto Seasoning Blend - 1/3 cup grated parmesan cheese - Pepper, to taste For the pesto: - 2 1/2 cup fresh basil - 1/2 cup @zeroacrefarms Cultured Oil - 1 tbsp lemon juice - 3 tbsp parmesan cheese - 2 garlic cloves - Black pepper, to taste Directions: 1. Preheat your oven to 400ºF. 2. Cut the cauliflower into small pieces and place on a metal baking sheet. 3. Drizzle with Cultured Oil and then season the cauliflower. Add parmesan cheese and mix well. Drizzle with a little more Cultured Oil before baking so nothing burns or sticks. 4. Bake the cauliflower on 400º for 30-35 minutes, flipping halfway through. 5. While the cauliflower is baking, let’s make the pesto. In a food processor, combine basil, garlic, lemon juice, parmesan cheese, black pepper, and Cultured Oil. Then, purée until everything is well combined. 6. Toast your pine nuts in a dry pan until they’re golden brown, about 5 minutes. Be sure to keep them moving in the pan so they don’t burn! 7. Take the cauliflower out of the oven and top with pesto and toasted pine nuts. Enjoy!
