Step 1

Make sure you have one cup of pesto before starting. Check the text above for ideas.

Step 2

Preheat the oven to 400F. Prepare a Dutch or a French oven (like Staub or Le Creuset).

Step 3

Clean the bottom of the cauliflower, removing all the leaves and cut so you have a stable base. Be careful so you don't cut any of the florets. Wash and pat dry.

Step 4

Turn the cauliflower upside down and add some of the pesto on the base, pushing the pesto into the spaces in between the florets. Turn it around and add more pesto on top, coating the entire surface. You can add as much as you want, but save some fresh pesto for serving.

Step 5

Put the cauliflower in the Dutch oven, cover with aluminum foil and cook for about 25 minutes, covered. Removed the foil and cook for about 15 more minutes, or until the cauliflower is done to your liking. I made them both soft and al dente, and I prefer it more al dente (plus, the cauliflower retains more nutrients when not overcooked).

Step 6

Serve with more extra virgin olive oil, more fresh pesto, salt and pepper if necessary.