Cut your cauliflower into florets and peel your garlic.
Pop all the ingredients in your blender and whizz until your pesto is velvety smooth.
Have a taste and check the seasoning.
Serve over hot pasta.
Spread on toasted bruschetta, panini or ciabatta and topped with salad or veg and feta or fresh milky mozzarella. Alternatively, add more olive oil and use as a salad dressing.notes: If you prefer a chunkier pesto, then stop blending once it reaches your desired thickness.You can also add some grated parmesan for extra flavour.
