Sautéed Cauliflower with Boniet
If you love pesto, but don’t have basil or pine nuts, boniet is an explosive alternative. Pair it with a vegetable and you have yourself a winner for Meatless Mondays!
Ingredients
2 tablespoons butter
8 ounces riced cauliflower
1 teaspoon salt
4 cups Italian parsley
4 tablespoons of anchovy paste (optional, omit for vegetarians)
2 tablespoons of minced garlic cloves
1 tablespoon finely diced tomato
1⁄3 cup extra virgin olive oil
Instructions
Melt butter over medium heat. Once melted, add the cauliflower and salt and sauté.
As the cauliflower cooks, prepare your boniet. Combine Italian parsley, anchovy paste (if using), garlic, tomato and olive oil in a food processor and blend for 15-30 seconds.
Once cauliflower has cooked for about 5 minutes, add about 4 tablespoons of the boniet and garnish with your favorite shaved Italian cheese.
Enjoy the rest of your boniet with warm bread - or drizzle it over your eggs for breakfast!
Sautéed Cauliflower with Boniet
Ingredients
Instructions
- Melt butter over medium heat. Once melted, add the cauliflower and salt and sauté.
- As the cauliflower cooks, prepare your boniet. Combine Italian parsley, anchovy paste (if using), garlic, tomato and olive oil in a food processor and blend for 15-30 seconds.
- Once cauliflower has cooked for about 5 minutes, add about 4 tablespoons of the boniet and garnish with your favorite shaved Italian cheese.
- Enjoy the rest of your boniet with warm bread - or drizzle it over your eggs for breakfast!
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