The other day I went grocery shopping with my daughter and as we were purchasing some vegetables, there was a woman (Store employee) offering samples of cauliflower she prepared in a basil pesto. Since we both like to try new variations of food, we each took a sample. I have to say, it was really tasty. So my daughter purchased a head of cauliflower and some basil pesto. When we returned home, she prepared this beautiful white vegetable as the woman instructed and it was so delicious! It was ready to eat in about 15 minutes! But the best part was how full of delicious flavor this provided, we each had second helpings! Now, if you are not a cauliflower fan, I assure you once you prepare this recipe, you will change your mind. Not only is this quick and easy, it is also very healthy. Cauliflower, which is an excellent source of vitamin C, and a very good source of manganese. Cauliflower is also an excellent source of vitamin K. The anti-inflammatory support provided by cauliflower (including its vitamin K and omega-3 content) makes it a food also capable of providing cardiovascular benefits. So next time you are trying to decide on what vegetable to prepare with your next meal, select a beautiful, white cauliflower and keep your taste buds happy and your body healthy. And as always, Enjoy! To prepare this recipe, take a small head of cauliflower and grate with a box grater using the larger hole side (the holes that look like teardrops). Next place some olive oil, about 2 tablespoons in a large pan and once it is heated, add in the cauliflower. Saute for about 7 minutes, occasionally mixing so it does not burn. Add in about 1/4 cup of water and allow to cook out, about 6 minutes. Turn off the heat and add in about 4 teaspoons of basil pesto and stir through to incorporate. Taste for seasoning. You can add in more pesto and some salt and pepper. Serves 4-6. Ingredients: 1 head fresh cauliflower, large green stem removed, grated, 2 tablespoons extra virgin olive oil, 1/4 cup water, 4 teaspoons basil pesto, salt and pepper to taste. Preparation: Take your cauliflower and trim off the green large stem leaves. Using a box grater with the larger holes, grate the head of cauliflower. Use a large skillet and heat 2 tablespoons of the olive oil. Add in the grated cauliflower and sauté over medium heat for 7 minutes. Adjust the flame as needed to not burn the vegetable. Add in the water and allow to cook out, about 6 minutes. Keep your eyes on the veggie so it does not burn. Turn off the heat and add in the basil pesto. Gently stir to combine. Adjust if needed with salt and pepper. For Pesto: 1/4 cup pine nuts, toasted, 2 garlic cloves, 2 cups washed, dried and packed basil leaves, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2/3 cup extra virgin olive oil, 1/2 cup grated Parmesan cheese. Preparation For Pesto: In a small skillet, toast the pine nuts just until fragrant, moving around in the pan as not to burn for about 2 minutes. Remove and set aside. In a food processor or blender, pulse the basil, pine nuts, salt, and pepper until finely chopped. With the food processor or blender running, gradually add enough of the olive oil to form a smooth consistency. Add in the grated Parmesan cheese just until mixed through. The pesto can last in the refrigerator for 2 days. Just cover tightly and refrigerate.