Ingredients

4 slices thick cut bacon, cut into 2 inch pieces
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
3 shallots, peeled and chopped
2 cans Red Gold Diced Tomatoes with Basil, Garlic & Oregano 14.5 oz, drained
2 teaspoons crushed red pepper
1 cup fresh torn basil leaves
Salt and black pepper to taste
2 large heads cauliflower, cut into florets
1/2 cup feta cheese, crumbled
2 garlic cloves, minced
1/4 cup pine nuts, toasted
1/4 cup walnuts, toasted
4 cups fresh packed basil leaves
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1 tablespoon fresh lemon juice
Salt and black pepper to taste

Instructions

Step one

Preheat oven to 350° F.

Step two

In a large skillet over medium heat, cook bacon until golden brown. Remove bacon and set aside.

Step three

To the skillet with bacon fat, add olive oil, garlic and shallots; cook for five minutes being careful not to burn garlic. Add diced tomatoes, red pepper, basil leaves, salt and black pepper. Bring to a light simmer and add in cauliflower.

Step four

Transfer to a 9×13 inch baking dish and sprinkle with feta cheese. Bake for 30 minutes or until cauliflower is tender.

Step five

While cauliflower bakes, make the Basil Pesto. Pulse garlic, pine nuts and basil until mixed together. Add in Parmesan cheese and slowly add in the oil with processor running. When oil is incorporated, add in lemon juice, salt and black pepper. Taste and adjust for seasoning as needed.