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Roasted Purple Cauliflower With Pistachio Kale Pesto
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Recipe Intro From thevegansix

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Celebrating the Fall Equinox ?with this tray of Oven Roasted Purple Cauliflower with Oil-Free Pistachio Kale Pesto ? My fallfood mantra is: when in doubt, roast it! Who's with me? -@thevegansix

Details

Serves or Makes: serves 4
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Recipe

ingredients

  • 1 head purple cauliflower, leaves removied, cut into 1/2 inch slices
  • olive oil, as needed
  • salt and pepper, to taste
  • 1 cup raw pistachios
  • 1 cup fresh basil
  • 2 cups chopped kale
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons nutritional yeast
  • Pinch sea salt

Method

  • Step 1

    Preheat the oven to 425˚F.

  • Step 2

    Place the cauliflower on a large sheet pan and drizzle wth olive oil. Toss to coat.  Season with salt and pepper and roast for about 20 to 25 minutes, flipping the cauliflower halfway through cooking.

  • Step 3

    For the pesto, process pistachios, basil, kale, lemon juice, nutritional yeast, and salt in a food processor, adding water until your desired consistency is reached. Drizzle it on all the roasted veggies. Serve immediately.