Delicious cauliflower multiple ways

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We love when Reagan is in the kitchen sharing her amazing cooking skills with us. We gobbled up her two cauliflower recipes the second they were done. We have a new favorite go-to, and now you will, too! Take note:

Italian and Pesto

Ingredients

Basic roasted cauliflower

  • 1 large head of cauliflower
  • 2 to 3 tablespoons extra-virgin olive oil, as needed
  • ¼ teaspoon fine sea salt
  • Freshly ground black pepper, to taste
For the Italian version, you’ll also need:
  • ¾ cup (about 1 ½ ounces) finely grated Parmesan
  • 1 teaspoon finely chopped fresh Italian parsley, for garnish
  • Finely grated lemon zest, for garnish
  • Red pepper flakes (omit if sensitive to spice), for garnish
For the Mexican version, you’ll also need:
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ cup raw pepitas (hulled pumpkin seeds)
  • 1 teaspoon finely chopped fresh cilantro, for garnish
  • Finely grated lime zest, for garnish
For the Indian version, you’ll also need:
  • ½ teaspoon curry powder
  • 1 teaspoon finely chopped fresh cilantro, for garnish
  • Red pepper flakes (omit if sensitive to spice), for garnish
Crispy Smashed Cauliflower with Pesto

Cauliflower gets steamed before it gets flattened and flavored with a dollop of pesto. A quick trip under the broiler gives it a satisfying, crispy exterior.

Deena Manzanares
Deena Marie Manzanares is a Utah native, but lived in NYC for a few years while attending the Atlantic Theater Company Acting School. Locally, she has worked as a professional actor for years in both stage and film.

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