Roast or steam the cauliflower.* When crisp tender, toss with some of the pesto. Add in the toasted pine nuts and garnish with Parmesan cheese and some crumbled baked proscuitto (optional). Mine is served atop arugula which is tossed with some olive oil and balsamic vinegar. You can make it with or without the arugula.

Easy Pesto

2 c. packed basil leaves

2-3 cloves garlic

1/4 c. pine nuts

2/3 c. olive oil, divided

Kosher salt and pepper to taste

1/2 c. freshly grated Parmesan cheese

For the pesto put the garlic, 2 cups basil and pine nuts in food processor and process until finely chopped up.  Drizzle in 1/2 cup olive and process until pesto is smooth. Season with salt and pepper.

If using immediately stir in the remaining oil and add the Parmesan cheese. If freezing, put the pesto in freezer safe container and drizzle the remaining oil over the top. Freeze for up to 3 months.

*Roasting cauliflower --Preheat oven to 400°. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic and drizzle with a little olive oil. Sprinkle with salt and pepper. Place dish uncovered in hot oven for 20-25 minutes or until top is lightly brown.  Test with a fork for doneness. The tines of fork should easily be able to pierce the cauliflower. Remove from oven and toss with some of the pesto and pine nuts. Serve immediately.

If steaming -- steam until cauliflower is tender and then toss with pesto and pine nuts.

*If using the proscuitto, put the thin slices on a cookie sheet and bake at about 300° until crisp, cool and crumble.