1/2 pound cauliflower
1 tablespoon olive oil
1/2 pound waxy yellow or white potatoes
1 cup fresh or frozen green peas
1/4 cup chopped toasted walnuts (or pine nuts)
Pesto
1-1/2 cups lightly packed fresh basil leaves
1 tablespoon white wine vinegary
1 tablespoon lemon juice
4 teaspoons olive oil
3 cloves garlic
1/2 teaspoon grated lemon zest
1/2 teaspoon salt
Slice cauliflower into 1 inch slabs. Pre-heat grill pan. Rub the cauliflower with olive oil and arrange pieces in a single layer. Grill the cauliflower until charred on the outside and crisp-tender on the inside, about 4 to 5 minutes, flipping half-way through. Chop cauliflower into bite-sized pieces and place in a large mixing bowl.
Chop potatoes into 1/2 inch pieces. Cover with 4 inches of cold water in a saucepan and bring to a rolling boil over high heat. Reduce heat to medium and cook the potatoes for 6 to 8 minutes or until almost tender. Stir in the peas and cook another minute. Reserve 1/4 cup of cooking water, then drain the potatoes an peas and rinse with cold water. Add these vegetables to the cauliflower.
In a food processor pulse together the pesto ingredients plus 2 tablespoons of the potato cooking water until smooth. Spoon onto the vegetables and add the nuts. Combine thouroughly. Cover and chill for 10 minutes to blend the flavors.