- 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
Preheat the oven to 425˚F.
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.
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.