Condiment
Cheesy Pull-Apart Cauliflower with Pesto
Tender cauliflower florets melt with pockets of pesto and gooey mozzarella, offering bright herbal notes in every rich, cheesy pull.
- Total
- 1 hr 5 min
- Prep
- 15 min
- Cook
- 50 min
- Serves
- 6
Nutrition per Serving
- Calories
- 144
- Protein
- 7g
- Carbs
- 7g
- Fat
- 11g
- Fiber
- 2g
- Sugar
- 2g
- Sodium
- 354mg
Ingredients
- 1 medium head cauliflower (about 2 1/4 pounds), leaves and bottom of core removed
- 1 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/2 cup water
- 1 cup shredded mozzarella cheese
- .25 cup pesto
Instructions
- Preheat oven to 425°F.
- Place whole cauliflower in a metal pie pan. Drizzle with oil and sprinkle with salt and pepper. Pour water around the cauliflower and cover the pan tightly with foil. Bake until a knife is easily inserted into the center, 40 to 50 minutes. Remove from oven. Preheat broiler to high.
- Meanwhile, combine mozzarella and pesto in a small bowl. When the cauliflower is cool enough to handle, separate areas between the florets and fill with the pesto mixture. Save a little of the mixture and spread it on top of the cauliflower. Return to the oven and broil until melted and golden on top, 4 to 5 minutes.