Grilled Cauliflower with Cilantro Pesto Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 large head cauliflower, cut into 1- to 2-inch florets (about 6 cups)
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Cilantro Pesto, recipe follows
• Cotija cheese and cilantro leaves, for serving
• 1/2 cup extra-virgin olive oil
• 1 tablespoon lime zest and 3 tablespoons lime juice, from 1 to 2 limes
• 1/4 teaspoon crushed red pepper flakes
• 1 clove garlic, smashed and peeled
• 2 cups packed cilantro leaves
• 1 cup roasted and unsalted cashews
• 1/2 cup crumbled Cotija cheese