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Roasted Cauliflower with Habanero Mint Pesto


1 head cauliflower

1 sliced medium onion

4 unpeeled garlic cloves

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper



Preheat oven to 425°F. Cut one three inch slice from the middle of the cauliflower. Place cauliflower on a large rimmed baking sheet with 1/2 sliced medium onion, 6 thyme sprigs, 5 unpeeled garlic cloves, and 4 tablespoons olive oil. Season with salt and freshly ground black pepper. Roast, turning every 10 minutes for 40 minutes. While the cauliflower is roasting prepare the pesto.





1/2 cup chopped mint

1 1/2 cup chopped basil

1/2 fresh habanero chopped

1/2 cup toasted pine nuts

4 tablespoons lemon juice

1/4 cup melted butter

1/2 cup olive oil

1/2 cup fresh grated parmesean 

Blend and Salt to taste


Combine the basil, mint, garlic, lemon juice, jalapeño and pine nuts in a food processor and pulse until coarsely chopped. Add 1/4 cup of the oil and the melted butter and process until smooth. Season with salt and pepper. Add the remaining oil and pulse until smooth.


Once the cauliflower is done place on a serving dish. Spoon 1 cup of the pesto over the cauliflower and serve.

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