I'm sure some people will think this recipe doesn't sound very good, but don't judge a recipe by its name! I used baby kale in this recipe so that it doesn't have such a harsh flavor, but if you really can't stand kale feel free to swap it out with some spinach or even arugula! Cauliflower is also so yummy when it is roasted, so don't knock it until you try it! This recipe makes a perfect side dish (and thanksgiving is coming up soon!) but could also be used in a grain bowl or even mixed in with pasta. This is pretty simple to make and doesn't require much preparation which makes it so much quicker. If you have never had nutritional yeast, it is basically a vegan substitute that has a bit of a cheesy flavor. If you aren't a fan or don't have any, feel free to substitute Parmesan cheese instead or leave it out. I hope you get the chance to make this recipe and enjoy it!
Pesto Cauliflower Recipe
Serves 2-4
Ingredients:
- 1 1/2 cups baby kale, packed
- 1/2 cup basil, packed
- 1/4 cup roasted walnuts
- 1/2 cup nutritional yeast
- 2 tsp lemon juice
- 1 clove garlic
- salt, to taste
- pepper, to taste
- 1/2 cup olive oil
- 1 bag frozen cauliflower
Steps:
1. Preheat the oven to 450 degrees Fahrenheit.
2. Spread out cauliflower on a lined baking sheet and roast for 20 minutes.
3. Remove from the oven, stir, then roast for another 10-15 minutes or until cooked to your
liking.
4. In the meantime, add baby kale, basil, walnuts, nutritional yeast, lemon juice, garlic, salt,
and pepper to a food processor or blender and pulse until finely chopped.
5. Continue blending the mixture while slowly streaming in the olive oil until it becomes well
combined as a cohesive pesto.
6. Taste the pesto and adjust the flavors if needed.
7. Add however much pesto you desire to the cauliflower and stir until well-coated.
*Tip: You probably don't need all the pesto for the cauliflower! Save what you don't use and add it to sandwiches, pasta, etc.
Comments