Roasted cauliflower pesto is the star of this seared scallops recipe, also paired with zucchini noodles!
I finally did it you guys. I made “zoodles” with my new spiralizer! I am like super obsessed with this thing now, spiralizing everything. Just wait for all the recipes to come! I have been reading about spiralizing vegetables for a while now, especially over at the Inspiralized blog. They have so many great ideas and recipes, I knew I just had to try to create my own!
This recipe is so freaking tasty. Like roasted cauliflower pesto? For reals? I could eat this stuff on a spoon. I took a whole head of cauliflower and seasoned in with olive oil, salt and pepper before roasting it in the oven until crispy and browned. I could have eaten it then and there, but I refrained from doing that and instead created this tasty cauliflower pesto! This pesto is great when paired with the pan-seared scallops and quick zucchini noodles in this recipe, but it would be equally tasty as a topping on crostini or with some true carb-loaded noodles!
Now it’s your turn: what is your favorite thing to spiralize? Let me know by posting below! I would love to get ideas for more recipes to make!
- Nonstick cooking spray
- 1/2 head cauliflower, roughly chopped
- 1 clove garlic, roughly chopped
- 1/4 cup pine nuts
- 1/2 tbsp. lemon juice
- 3 tbsp. + 1/2 cup olive oil, divided
- 1/4 cup parmesan cheese, finely grated
- 1/4 cup gruyere cheese, finely grated
- ½ tsp. kosher salt, divided + extra for seasoning
- ½ tsp. ground white pepper, divided + extra for seasoning
- 3 small zucchini (about 6" long), spiralized with a fine spiral blade)
- 1 tbsp. unsalted butter
- 8 sea scallops
- Parsley (for garnish)
- Heat oven to 425 degrees Fahrenheit.
- Line a baking sheet with tin foil and spray with nonstick cooking spray. Toss cauliflower pieces in a large mixing bowl with 3 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground white pepper. Spread in an even layer on prepared baking sheet and roast in oven for 26-30 minutes, until they begin to brown and char.
- Bring a large pot of water to boil while cauliflower roasts.
- When cauliflower is roasted, remove baking sheet from oven and allow to cool slightly for 5-10 minutes. Add roasted cauliflower to a food processor with garlic, pine nuts, and lemon juice. Pulse until combined. With food processor running, slowly stream in 1/2 cup olive oil. Once combined, transfer pesto to a small mixing bowl and fold in parmesan and gruyere cheeses. Season with about salt and white pepper to taste desired. Set aside.
- Once water comes to a boil, salt generously and blanch zucchini noodles for about 1 minute, until somewhat chewy but still firm. Drain.
- Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter and 1 tablespoon of olive oil together. Add cooked zucchini noodles and season with salt and pepper. Cook until they begin to brown and crisp up, about 4-5 minutes. Remove from pan.
- Heat a large nonstick skillet over medium-hight heat. Melt 1 tablespoon olive oil with 1 tablespoon butter. Season scallops with salt and white pepper on both sides. Sear in pan for about 90 seconds to 2 minutes per side.
- To serve, spread a large spoonful of pesto on a plate. Top with a pile of zucchini noodles and 4 scallops per plate. Enjoy!
Sarah is a food blogger from Metro Detroit who believes that gourmet food should be accessible to all home cooks. 
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