Imagine transforming a humble cauliflower into a culinary masterpiece that's not just healthy, but explosively delicious! This Roasted Cauliflower with Cilantro Cashew Pesto is about to revolutionize your dinner plate, proving that plant-based meals can be mind-blowingly tasty. With golden-brown, caramelized florets smothered in a creamy, zesty pesto, this recipe is your ticket to a gourmet experience that will make even die-hard meat lovers ask for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- Salt to taste
- 1 cup fresh cilantro
- 1/2 cup roasted cashews
- 2 tablespoons lemon juice
- 1 clove garlic
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the cauliflower thoroughly and carefully cut it into even-sized florets, ensuring they are roughly 1-
- 5 inches in size for consistent roasting.
- Place cauliflower florets in a large mixing bowl. Drizzle olive oil over the florets and sprinkle salt. Toss gently to ensure each piece is evenly coated with oil and seasoning.
- Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet, making sure they are not overcrowded to allow proper roasting and browning.
- Roast in the preheated oven for 20-25 minutes, turning the florets halfway through cooking to ensure even caramelization and golden-brown edges.
- While cauliflower is roasting, prepare the cilantro cashew pesto. In a food processor, combine fresh cilantro, roasted cashews, lemon juice, garlic, and a pinch of salt.
- Pulse the pesto ingredients until they form a smooth, slightly chunky consistency. If needed, add a small amount of water or additional olive oil to achieve desired texture.
- Once cauliflower is golden and tender, remove from oven and let cool for 2-3 minutes.
- Transfer roasted cauliflower to a serving platter and generously drizzle with the prepared cilantro cashew pesto.
- Serve immediately while warm, optionally garnishing with additional chopped cashews or fresh cilantro leaves for extra texture and presentation.
Tips
- Size Matters: Cut your cauliflower florets uniformly to ensure even roasting and beautiful caramelization.
- Don't Crowd the Pan: Give your florets breathing room on the baking sheet to achieve that coveted crispy exterior.
- Halfway Turn: Rotate your cauliflower midway through roasting to get an even, golden-brown color.
- Pesto Perfection: For the smoothest pesto, use a food processor and pulse to control the texture.
- Serve Immediately: This dish is best enjoyed warm, right after drizzling with the vibrant cilantro cashew pesto.
- Optional Upgrade: Toast your cashews beforehand for an extra depth of nutty flavor in your pesto.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 6g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
