Ingredients
The following ingredients have 4 Servings
- 3 lb Whole cauliflower
- 1.5 cups red bell pepper pesto (you can use regular pesto)
- 1 Tbsp butter (cut into small squares, vegan or grass-fed butter)
- 1 tsp butter (to brush the baking dish, vegan or grass-fed butter)
- 1.5 cups red bell pepper pesto (to baste the cauliflower)
- 2 basil leaves (cut chiffondale)
- 2 tsp extra virgin olive oil
- 2 Tbsp pine nuts (lightly roasted)
- 2 cup purplish basil (or regular basil)
- 1 tsp salt (Adjust to taste)
- 3 Tbsp extra virgin olive oil
- 8 oz bell pepper strips (1/2 of a jar)
Instruction
- If you are making the pesto, blend the ingredients of the pesto and set aside
- Cut the bottom of the cauliflower. Remove any leaves and stems.
- Place the cauliflower in a bowl, top down.
- Start by adding the pesto at the bottom of the cauliflower and let it flow into the inside of the cauliflower
- Turn it over and drizzle the remaining pesto on it
- Get a plastic wrap piece (about 16"x12")
- Tuck small butter pieces at the bottom of the cauliflower
- Wrap the cauliflower and place it in a bowl
- Refrigerate overnight or at least 8 hours
- After marinating, remove from the refrigerator and set aside
- Lightly butter a baking dish
- Unwrap the cauliflower and place it in the baking dish.
- Top it with about 1 cup of the basil pesto.
- Use a basting brush to make sure the whole cauliflower gets drenched in the pesto
- Place baking dish in the basket of the air fryer
- Replace basket in air fryer and set it to 320°F (160°C) for 50 minutes
- At about the 25 minute mark, remove the basket and baste it with the remaining 1/2 cup of bell pepper pesto
- Put the cauliflower back in the air fryer and complete the cooking process
- Once it's completed cooking, immediately turn up your air fryer tempreture to 350°F (176°C)
- Cook the cauliflower for 5 minutes or until the outside has just turned crispy
- Remove from the air fryer and let it cool for 2-3 minutes.
- Drizzle extra virgin olive oil and serve immediately
