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Export 11 ingredients for grocery delivery
Step 1
Remove the thick inner stem from the cauliflower, slice into thick 1-inch slabs.
Step 2
Preheat a cast-iron grill pan over high heat.
Step 3
Rub the cauliflower with olive oil and arrange the pieces in a single layer in the preheated pan.
Step 4
Grill the cauliflower until charred on the outside and crisp-tender inside, about 4 to 5 minutes, flipping halfway through.
Step 5
Transfer the cauliflower to a cutting board, chop into bite-size pieces, and place in a large mixing bowl.
Step 6
Peel and dice the potato into 1⁄2-inch pieces, transfer to a large saucepan, cover with 4 inches of cold water, and bring to a rolling boil over high heat. Reduce the heat to medium and cook the potatoes for 6 to 8 minutes, or until almost tender.
Step 7
Stir in the peas and cook another minute. Reserve 1⁄4 cup of cooking water, then drain the potatoes and peas and rinse with cold water. Add these vegetables to the cauliflower.
Step 8
In a food processor, pulse together the pesto ingredients plus 2 tablespoons of the potato cooking water until smooth. Spoon onto the vegetables, add the nuts, and combine thoroughly.
Step 9
Cover and chill for 10 minutes to blend flavors. Serve the salad slightly chilled or at room temperature. Garnish each serving with a few nuts.
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