INGREDIENTS

• 1 small cauliflower
• 100 g butter
• 1 tsp salt
• Pepper

For the pesto:

• 100 g fresh basil
• 25 g Parmesan
• 25 g pine nuts
• 150 ml olive oil
• ½ tsp salt
• Pepper

HOW TO MAKE IT

1. Cut and discard the stem at the base of the cauliflower and cook the head in salted water for 10 minutes, turning once after 5 minutes.
2. Meanwhile, preheat the oven to 220°C top/bottom heat. Remove the cauliflower from the cocotte and leave it briefly on the cutting board. Drain the water. Heat the butter in the cocotte until it browns slightly.
3. Return the cauliflower to the cocotte and drizzle with the butter. Season with salt and pepper. Bake the cauliflower in the oven for about 35 minutes. Keep brushing it every now and then with the butter that has dripped down.
4. While the cauliflower is in the oven, prepare the pesto. For this, wash the basil, chop it finely and put it in a mortar. Chop the pine nuts and add to the basil. Now briefly mash these together in the mortar. Put the mixture in a bowl, add oil, grate the parmesan over it and season with salt and pepper.
5. After it has baked, brush the cauliflower with the pesto and serve.