Ingredients
1⁄2 pound cauliflower (about 1/2 small or 1/4 medium cauliflower)
1 tablespoon olive oil
1⁄2 pound waxy yellow or white potatoes, unpeeled
1 cup fresh or frozen green peas
1⁄4 cup chopped toasted walnuts or toasted pine nuts
Basil Pesto Dressing:
11⁄2 cups lightly packed fresh basil leaves
1 tablespoon white wine vinegar or white balsamic vinegar
1 tablespoon freshly squeezed lemon juice
4 teaspoons olive oil
3 cloves garlic, peeled
1⁄2 teaspoon freshly grated lemon zest
1⁄2 teaspoon salt
Salt and freshly ground black pepper to taste
Instructions
Remove the thick inner stem from the cauliflower, slice into thick 1-inch slabs. Preheat a cast-iron grill pan over high heat. Rub the cauliflower with olive oil and arrange the pieces in a single layer in the preheated pan. Grill the cauliflower until charred on the outside and crisp-tender inside, about 4 to 5 minutes, flipping halfway through. Transfer the cauliflower to a cutting board, chop into bite-size pieces, and place in a large mixing bowl.
Peel and dice the potato into 1⁄2-inch pieces, transfer to a large saucepan, cover with 4 inches of cold water, and bring to a rolling boil over high heat. Reduce the heat to medium and cook the potatoes for 6 to 8 minutes, or until almost tender.
Stir in the peas and cook another minute. Reserve 1⁄4 cup of cooking water, then drain the potatoes and peas and rinse with cold water. Add these vegetables to the cauliflower.
In a food processor, pulse together the pesto ingredients plus 2 tablespoons of the potato cooking water until smooth. Spoon onto the