For the pesto, put the garlic in the food processor and process until finely chopped. Add in Thai basil and peas and blend until finely chopped. Add the Parmesan, lemon juice, chili flakes and then slowly drizzle in the olive oil, season lightly with salt. Set aside until the salad is ready. 

Preheat the oven to 350°, wrap the beet with foil and set in middle rack of oven; roast until cooked through, peel the beet and cut it into medium pieces. Set grill on high, butter the bread and grill until there’s a nice char on both sides. Rub the garlic cloves on the bread while it’s hot, set aside until cool; cut into large square pieces. Cover the corn with butter and char on the grill, cool and take the corn off the husk. Turn your grill down to medium. 

Cut head of cauliflower into quarters. Take three quarters of the cauliflower and drizzle them with olive oil, season with salt and pepper. Put the flat sides of the cauliflower on the grill and cook them on all sides until slightly tender and charred. Set aside until cool and cut into medium pieces. Take the last quarter of the raw cauliflower and slice it as thin as possible; set aside. Cut radish in half, then slice as thin as possible. Season ricotta with salt and pepper. 

To assemble the salad, put the cooked and raw cauliflower, beets, corn, radish, bread, parsley, arugula and pesto in large bowl. Mix evenly and transfer onto a large serving plate. Dollop ricotta over the salad, sprinkle the plate with the roasted peanuts.