Jul 13 2026
Restaurants›Schilling Restaurant & Bar›Cauliflower Recipe

Cauliflower Recipe

Inspired by Schilling Restaurant & Bar
Time1h
Serves4

Baked and Stuffed with Parsley-Almond Pesto, White Grapes and Toasted Almond Vinaigrette

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Ingredients

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Cauliflower

Parsley-Almond Pesto

Grapes and Vinaigrette

Method

Preparation

  1. 1

    Prepare the Cauliflower

    Preheat your oven to 400°F (200°C). Trim the leaves off the cauliflower and remove the core. Place the whole cauliflower head in a pot of boiling salted water for 5 minutes, then drain and transfer to a baking dish.

  2. 2

    Make the Pesto

    In a food processor, combine parsley, toasted almonds, garlic, lemon juice, and olive oil. Blend until smooth, adding salt to taste. Reserve some pesto for topping.

  3. 3

    Stuff the Cauliflower

    Spoon the pesto mixture into the center of the cauliflower, making sure to get it well distributed. Drizzle the cauliflower with olive oil, and season with salt and pepper.

Baking

  1. 4

    Bake the Cauliflower

    Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cauliflower is golden and tender.

Prepare the Vinaigrette

  1. 5

    Make the Vinaigrette

    In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and black pepper. Add the white grapes and toasted almonds and gently mix.

Serving

  1. 6

    Serve

    Once baked, drizzle the vinaigrette over the cauliflower and serve warm, garnished with the reserved pesto.

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