Vegan

Roasted Cauliflower with Parsley Peanut Pesto

September 22, 2021
0 Ratings
Photo by Anna Vorobiova
Author Notes

Why do we love cauliflower so much? I don’t know, it's just great taste and we need to accept that.

You need to make enough sauce to cover all sides of the cauliflower. Depending on the size of your cauliflower, you will need to make more or less sauce. —Anna Vorobiova

  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 4
Ingredients
  • 1 small cauliflower
  • 2 tablespoons water
  • 2 teaspoons maple syrup
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika powder
  • Salt to taste
  • 1 sprig rosemary
  • For Parsley Peanut Pesto:
  • 1 bunch parsley
  • 1 tablespoon mint leaves
  • 2 tablespoons peanuts
  • 1 green chili
  • 3 cloves of garlic
  • 1 tablespoon olive oil
  • 1 tablespoon water (if needed)
  • 1/2 lime
In This Recipe
Directions
  1. Prepare the cauliflower: wash, dry, remove the leaves.
  2. Preheat oven to 400 F / 200 C. Fill ovenproof dish halfway with water, add a sprig of rosemary. Place the cookware on the bottom shelf of your oven.
  3. Mix all ingredients for the sauce, wait a few minutes for the salt to dissolve. Then pour a little sauce inside the cauliflower and shake. Turn the cauliflower over, place it in another ovenproof dish, and brush with the remaining sauce.
  4. Place the cauliflower dish on the middle rack of the oven. Bake for 35-40 minutes.
  5. In a blender, combine all pesto ingredients and blend. You can add a little water to get the consistency you want.
  6. Sprinkle the cooked cauliflower with fresh dill and serve with peanut pesto.

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