Cauliflower With Pesto

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Trim the cauliflower. Trim off and discard the leaves (or save them to cook up in a stir-fry, much as you'd use cabbage). Cut out the core. (Many people will choose to discard the core, but there is no reason not to chop it into bite-sized pieces and include it in the mix.) Cut the rest of the head into florets. We like to keep them more or less bite-sized for even cooking and easy eating, but the size is entirely up to you.

3. Step 3

   Steam the cauliflower until tender. (Many people will choose to steam the cauliflower in a microwave, which is a perfectly fine option. Put the cauliflower in a microwave-safe bowl with a scant bit of water at the bottom of the container, cover, and microwave on high in 30-second increments until the cauliflower is tender about 3 minutes total.) For the best and most even texture, put the cauliflower pieces in a steam basket over real boiling water, cover, and steam until the cauliflower is as tender as you like, 5 to 8 minutes for fully tender pieces.

4. Step 4

   Transfer the cauliflower to a serving bowl. Top it with the pesto to taste. You can serve it as pictured, with the pesto dolloped over the cauliflower for a more dramatic presentation. For the best taste, though, toss the still hot steamed cauliflower with the pesto to coat it thoroughly.

5. Step 5

   Once ready, top with finely grated Parmesan cheese, if you like, for more flavor and lovely presentation.

6. Step 6

   Serve hot, warm, or at room temperature. Enjoy.