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Roasted Cauliflower with Pesto

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 1 head cauliflower, washed

Pesto:

  • 1 large clove garlic
  • 1/2 teaspoon sea salt
  • 1/3 cup hemp hearts
  • 2 tablespoons miso + 1 tablespoon warm water, or nutritional yeast
  • 2 tablespoons cold milled flaxseeds
  • 3 cups basil leaves, packed
  • 1/2 cup extra virgin olive oil
  • splash of lemon juice, optional

Instructions

Cauliflower

  1. Preheat the oven to 400ºF.

  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 cut 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. 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. Use a 1/2 cup of pesto and spread it evenly 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.

Recipe Notes

*Store the remaining pesto in the refrigerator in a sealed container labeled and dated which can be refrigerated for 5-7 days adding a drizzle of oil on top so the color stays green. Freeze pesto in a freezer safe container for 3 months. It can be frozen in an ice cube tray and once frozen pop the pesto cubes in a freezer safe container or bag for easy use. 

Nutrient Analysis: 
Calories: 80 calories, Fat: 5 grams, Saturated fat: 1 gram, Carbohydrates: 5 grams, Sugar: 2 grams, Sodium: 70 milligrams, Fiber: 3 gram, Protein: 3 grams, Cholesterol: 0 milligrams