Cauliflower and walnut pesto

I made a dish the other night that was really special and delicious. I've been a huge fan of roasted cauliflower for awhile now--it's warm and hearty. It somehow gets creamy and toothsome when roasted. I love the roasted little bits. So delicious. When I saw a recipe that would enhance it even more--walnut pesto on said delish roasted cauliflower--how could I resist?

Roasted cauliflower with walnut pesto

1 head of cauliflower
olive oil

1 cup walnuts
1/4 cup pecorino cheese, grated
1 Tablespoon + 1 teaspoon honey
pinch of salt, optional
3 Tablespoons olive oil

Preheat the oven to 350°

First, chop up that cauliflower into florets. On a baking sheet, toss the florets with enough oil to cover them, about 2 Tablespoons. Spread in a single layer and bake for 15 minutes, shake 'em around a little and pop them back in the over for 15 more minutes. The cauliflower should be golden, some of the bits with be very brown and crispy—it’s a good thing, and if it doesn't have a little brown, keep them in the oven.

While the cauliflower is roasting, make the pesto. Put the walnuts, cheese, and 1 Tablespoon of honey in the food processor. 

Slowly add the olive oil in a stream as the processor is on and blend until the ingredients come together and create a paste--pesto! Taste it, you may need to add the additional teaspoon of honey and/or a pinch of salt, depending on your taste. I had to add a little salt.

To serve, crumble the pesto over the cauliflower and toss it a bit. Yum yum yum. Enjoy.

Blurry, because I couldn't help myself from smelling the awesomeness.