Cauliflower with pesto alla genovese with taggiasca olives – Polli
Use a food processor to grind half of the cashews only, about 100 gr. Wash and clean the cauliflower into florets.
Ingredients
- 1 cauliflower
- 1 jar pesto alla genovese with taggiasca olives
- 200 gr cashews
- Chopped parsley to taste
- Extra virgin olive oil
- Salt Pepper
- Bread crumbs as needed
- Butter as needed
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