Cauliflower Leaf Pesto
Cut your leaves off your cauliflower and finely dice them. Grate your garlic.
Heat a glug of olive oil in a large frying pan over a medium-high heat. Add your cauliflower leaves to the pan and fry for a few minutes until the stems are tender and the leaves are starting to char. Add your garlic and cook for another minute.
Tip your cauliflower mixture into a bowl to cool.
Toast your walnuts in a pan for a few minutes until golden and fragrant.
Add your cauliflower leaves and walnuts to the bowl of a food processor. Add the zest of your lemon, your capers, parsley, parmesan and a pinch of salt and pepper. Pulse until the cauliflower and walnuts have broken down into a fine mixture.
Squeeze your lemon juice and put the lid on. Run the machine, gradually pouring in olive oil until you have a loose paste.
Season to taste with salt and pepper, then serve as you would any pesto. Toss it through pasta, spread it on toast or eat it with roasted vegetables.