Roasted Cauliflower with Pesto

12.26.16 / Comment

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Add our exceptionally flavorful roasted cauliflower recipe to your menu this month! Whether you decide to pair these with a main meal or enjoy them on their own, it’s one that will quickly capture your heart (and taste buds!). Even though this recipe is simplistic, it’s full of flavor; when cauliflower is roasted, the carmelization process enhances the natural essence and brings out a hearty taste that pairs well with the refreshing pesto. Pair the cauliflower with our Sorghum Chicken Jambalaya or Red Curry Lentils for an amazing dinner that will surely satisfy everyone around the table.

Cauliflower is a nutrient dense cruciferous vegetable that comes in many different color varieties (such as purple, white and yellow), and is low in calories, yet rich in vitamins and minerals. This vegetable is an excellent source of vitamin C, manganese, and broad-spectrum antioxidants, which help lower the risk of oxidative stress in our cells. Scientifically speaking, researchers have found that oxidative stress may cause susceptibility for non-Hodgkin lymphoma, a cancer that attacks the immune system (1), and consuming foods such as cauliflower may help reduce the risks for these types of diseases. So the next time you need a tasty side dish, look no further than this recipe.

 

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Roasted Cauliflower with Pesto
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
  • 1 large head of cauliflower, washed
  • Pesto
  • 1 large or 2 small cloves garlic
  • 1/2 teaspoon sea salt or Himalayan salt
  • 1/3 cup hemp hearts
  • 2 tablespoons miso +1 tablespoon warm water or nutritional yeast
  • 2 tablespoons flaxseed (cold milled)
  • 3 cups basil leaves, packed
  • 1/2 cup extra virgin olive oil
  • Splash of lemon juice (optional)
  • Equipment
  • Cutting board
  • Chef’s knife
  • Baking sheet
  • Parchment paper
  • Food processor (for pesto)
  • Pastry brush
Instructions
Cauliflower
  1. Preheat the oven to 400 degrees F.
  2. Place the cauliflower on a cutting board, and remove leaves from the base of the cauliflower. Using a chef’s knife, cut it so the core is flat, and turn it upside down. Cut into three to four steaks then into smaller pieces, so it’s easier to manage.
Pesto
  1. In a food processor, add the garlic, sea salt, hemp hearts, miso, flax seed until finely chopped, about one minute.
  2. Add the basil and slowly add a running stream of olive oil until smooth. Process for another minute or two. Taste and add lemon juice, if desired.
Combine
  1. Gently place the cauliflower on a parchment lined baking sheet. Spread pesto on each side of cauliflower with a pastry brush.
  2. Place in the oven and cook for 15 minutes, flipping after the allotted time. Place back into the oven and cook the opposite side for an additional 10-15 minutes, or until the edges are golden brown.
Calories: 60 calories, Fat: 5 grams, Saturated fat: 1 gram, Carbohydrates: 1 gram, Sugar: 0 grams, Sodium: 50 milligrams, Fiber: 1 gram, Protein: 2 grams, Cholesterol: 0 milligrams

(1) Ambrosone CB, Tang L. Cruciferous vegetable intake and cancer prevention: role of nutrigenetics. Cancer Prev Res (Phila Pa). 2009 Apr;2(4):298-300. 2009. http://www.ncbi.nlm.nih.gov/pubmed/16762953

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