Pesto Cashew Cauliflower Recipe
Delight in our Pesto Cashew Cauliflower, featuring roasted cauliflower tossed in a creamy pesto sauce and topped with crunchy cashews for a flavorful and nutritious dish.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Cauliflower
Preheat your oven to 400°F (200°C). Rinse the cauliflower florets under cold water and pat them dry with a towel. Spread them out on a baking sheet.
- 2
Make the Pesto
In a food processor, combine the raw cashews, fresh basil leaves, garlic cloves, nutritional yeast, olive oil, lemon juice, salt, and black pepper. Blend until smooth and creamy. If the pesto is too thick, you can add a little water to reach your desired consistency.
- 3
Coat the Cauliflower
Drizzle some olive oil over the cauliflower florets and toss to coat evenly. Then, spread the pesto over the cauliflower, ensuring each floret is well covered.
- 4
Roast the Cauliflower
Place the baking sheet in the preheated oven and roast the cauliflower for about 25-30 minutes, or until golden brown and tender, turning halfway through the cooking time.
- 5
Serve
Once the cauliflower is roasted, remove it from the oven and let it cool for a few minutes. Serve warm as a side dish or a main course.
