Roasted cauliflower with cilantro-pecan pesto from Amá: A Modern Tex-Mex Kitchen (page 126) by Josef Centeno and Betty Hallock

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on August 13, 2025

    We both liked this. Made a half batch, using cashews. Nice accompaniment to tacos.

  • mirage on June 24, 2024

    Went beautifully with the meatballs, p. 86

  • lholtzman on November 09, 2023

    Add more salt than you think you need otherwise this will be bland. This recipe is quite adaptable. I used manchego cheese instead of Cotija because it’s what I had. I also used cashews as suggested.

  • jenburkholder on July 28, 2021

    This was good but it didn’t wow us. Leftover pesto didn’t get all eaten even by this family of cilantro-and-pecan lovers.

  • hirsheys on April 18, 2021

    Didn’t bother to blanch the cilantro - if I’d been cooking in my own kitchen I might have (for curiosity’s sake), but I was cooking at my cousins’ and I try to minimize dishes/mess if possible. I also chose to cook the cauliflower on the stove because 1) their broiler sucks (I hate Viking ovens) and 2) I wanted to keep the main dish in the oven as long as possible to get tender. So I just charred the cauliflower in a cast iron on the stove, then covered it with foil so that it would cook through. I was impressed at how well it cooked, honestly - the texture was good and it had nice charred spots. The pesto was also very tasty. I’m planning to eat the leftover on pasta, which I bet will be good. All in all, I wasn’t blown away, but it’s definitely yummy.

  • Rradishes on May 20, 2020

    The cilantro pesto is bright and flavorful, infinitely adaptable. Definitely will repeat

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