Crispy Smashed Cauliflower with Pesto


  • 8 cups of bite-size Smith’s Farm cauliflower florets (1 1/4 pounds)
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup prepared pesto


  1. Position oven rack 6 inches from broiler.
  2. Bring a few inches of water to a boil in a large pot fitted with a steamer basket. Steam cauliflower until just tender, 3 to 4 minutes.
  3. Preheat broiler to high. Spread the cauliflower on a large rimmed baking sheet. Drizzle with oil and toss to coat. Space the florets evenly on the pan, then flatten with the bottom of a mason jar or sturdy glass. Sprinkle with salt and pepper and place a small dollop of pesto on each floret. Broil until hot and starting to brown, 3 to 5 minutes.

Thank you to Eating Well for this great recipe!

Screen Shot 2021-05-02 at 9.47.23 AM.png (2)