Simple Pesto & Cauliflower Bake

Eating healthier comes with the challenge of replacing higher calorie foods with more nutritious ones without sacrificing taste. Through my own experience, I have been extremely pleasantly surprised by the versatility of cauliflower! Depending on how you prepare it, Cauliflower can give you the illusion of eating bread, pizza crust, mashed potatoes, and in this case a delicious potato-like casserole! Not only is this recipe easy to make, but it can fool even the most stubborn anti-veggie eaters (which I successful managed to do with a picky friend last night).



  • 1 head of cauliflower, chopped or shredded depending on your desired consistency
  • Extra Virgin Olive Oil
  • 1 cup basil leaves
  • 1 Tablespoon pine nuts (if desired)
  • 6 garlic cloves
  • ¼  cup of shredded mozzarella cheese
  • Salt and pepper to taste
  • All-spice


For the pesto

  1. Chop the basil and garlic cloves with 1 tablespoon of the Olive oil in a food processor until all ingredients are well blended. (about 20 seconds)
  2. Add the pine nuts and blend
  3. Salt and pepper to taste
  4. Set aside

For the Cauliflower

  1. On medium heat, sauté the cauliflower in about 2 tablespoons of olive oil until  it becomes soft and somewhat translucent (about 5 minutes depending on size of pieces)
  2.  Add all-spice  to taste
  3. Transfer to an oven safe pan and mix the pesto in until evenly covered
  4. Sprinkle the shredded cheese over top and bake on 375* for 15 minutes until the top is slightly crispy, golden brown.