Etch's Roasted Cauliflower with Pea Pesto and Feta Crema

This is one of the most popular appetizers at Etch, but at home, we added fresh pita bread and devoured it as a vegetarian entrée.
Photography By Danielle Atkins | March 05, 2015


For the Pea Pesto

Microwave or on stovetop, defrost frozen peas with butter and water.

Place all ingredients in a blender or food processor and blend until creamy, adding truffle oil if using.

For the Feta Crema

For feta crema: In a small bowl, stir ingredients together until smooth. Set aside.

For the Cauliflower

Preheat oven to 375 degrees. Toss cauliflower with olive oil, salt and pepper. Spread on a baking sheet, and roast until edges are browned, about 12 minutes. Serve with pea pesto and feta crema, olives and salted almonds.

About this recipe

Recipe courtesy of Chef Deb Paquette of Etch Restaurant.

Find and follow Etch Restaurant on Twitter or Facebook.

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Pea Pesto
  • 2 cups frozen or fresh green peas (such as Birds Eye)
  • 2 tablespoons butter
  • 1 tablespoon water
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup Parmesan, grated
  • 1/2 teaspoon salt
  • 1 pinch cayenne pepper
  • 1 tablespoon truffle oil or extra-virgin olive oil
Feta Crema
  • 4 ounces cream cheese, softened
  • 3 ounces feta, crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 head cauliflower, cut into small bite-sized pieces
  • 1 tablespoon olive oil
  • Salt and pepper
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