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Cauliflower Pesto

This recipe will yield about 3 3/4 cups of cauliflower pesto.
Prep Time10 mins
Total Time10 mins
Course: Side or Main
Servings: 4
Author: Hip Foodie Mom, adapted from Smitten Kitchen


  • 1 small 13-ounce head cauliflower
  • 1/2 cup unsalted almonds may substitute pine nuts
  • 2 or 3 sun-dried tomatoes I use the ones in jars with olive oil
  • 1- ounce chunk pecorino-Romano cheese or Parmigiano-Reggiano; cut into chunks
  • 1-2 garlic cloves
  • 1/2 cup green olives
  • 1 tablespoon drained capers
  • About 8 flat-leaf parsley leaves
  • Pinch crushed red pepper flakes or more as needed
  • 3 tablespoons olive oil
  • 2 to 2 1/2 teaspoons red wine vinegar + more if needed to taste
  • season with salt


  • Cut the cauliflower into chunks, placing them into the food processor. Pulse to form couscous-like crumbs, then transfer to a large mixing bowl.
  • Place everything else into the food processor down to the parsley. Pulse to form a coarse bread-crumb consistency, then add the mixture to the cauliflower in the large mixing bowl, along with the crushed red pepper flakes.
  • Stir in the olive oil, 2 teaspoons of the vinegar and 1/2 teaspoon of salt (by hand) to form a pesto like mixture. Taste and add more salt if necessary.