Turmeric cauliflower with herbed almond pesto

Prep Time:

–

Cook Time:

approx. 35 minutes

Cooling Time:

–

Servings:

For the cauliflower

For the pesto

Preheat the oven to 180ºC, line a baking sheet with parchment paper. Wash the cauliflower and let drain; from the centre of the head, cut 4 slices, approx. 1 cm thick (save the rest for another use).
Peel and finely grate the garlic and ginger. Mix these and the turmeric into the oil and rub this mixture onto both sides of the cauliflower slices. Place on the sheet and put in the oven (centre, convection 160ºC) and bake until the cauliflower is firm to the bite, about 25 min, turning halfway through.
While the cauliflower is baking , toast the almonds for the pesto and let cool. Wash the herbs, shake dry and coarsely chop the leaves. Peel the garlic. Add the oil to the pesto ingredients and puree with a hand blender. Season the pesto with the lemon zest, pepper and SALDORO fine ancient salt.
Season the cauliflower slices with SALDORO fine ancient salt, transfer them to a plate and top with the herbed almond pesto.

Mark us @saldorosalt or tagged us #saldoro!