|5 min||8 min||4|
|1 large head||Cauliflower, purple|
|1/3 cup whole||Almonds, raw (for pesto)|
|1/4 cup||Olive Oil, Extra Virgin (for pesto)|
|1 clove(s)||Garlic (optional,for pesto)|
|1 dash||Himalayan sea salt (for pesto)|
To make the cauliflower, place 2 inches of water in a pot and bring to a boil. Place steamer basket in it, add cauliflower, and cover. Cook for approximately 6-8 minutes, or until easily pierced with a fork.
Meanwhile, make the pesto: Add all pesto ingredients to a bullet blender, and blend until smooth. This makes a thick, dippable pesto. You could add a little more oil, about 1/2 tsp to 1 tsp, if you want to thin it out or need extra liquid for your blender to blend.
When cauliflower is done, place it in a bowl, spoon pesto over it and toss to mix well, or put pesto in a small bowl, to use as a dip.