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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. cauliflower (Whole)
- 1 1/2 cups pesto (red bell pepper, 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 1/2 cups pesto (red bell pepper, to baste the cauliflower)
- 2 basil leaves (cut chiffondale)
- 2 tsp. extra virgin olive oil
- 2 Tbsp. pine nuts (lightly roasted)
- 2 cups basil (purplish, 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)
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