Almond Pesto Cauliflower (Paleo Whole30)
Roasted Cauliflower with Almond Pesto tossed together in a fragrant topping with crunchy toasted almond slivers will be your new favorite side dish! It is plant based, nourishing and made with vegan gluten-free ingredients.
Servings: 5
Calories: 235kcal
Ingredients
- 1 cauliflower head
- 2 cups of fresh Italian sweet basil leaves packed
- ½ cup olive oil
- ½ teaspoon of Himalayan salt
- ¼ teaspoon of freshly ground black pepper
- 1 teaspoon fresh lemon juice
- 1 Tablespoon + 1/4 cup toasted almond slivers
- 2 garlic cloves minced
Instructions
- Preheat the oven to 400 Degrees F. Slice the cauliflower by removing the bottom then slicing it vertical or chop into large chunks. Spread the chopped cauliflower on a baking pan.
- Make the pesto:
- In a blender add the basil, olive oil, salt, black pepper, lemon juice, garlic and 1 Tablespoon of toasted almond slivers. Blend until slightly smooth for about 45 seconds.
- Pour the pesto over the cauliflower leaving about 1/4 cup for reserve. Add 1/4 cup of toasted almond slivers and toss the cauliflower with your hands to coat evenly then spread it evenly on the baking sheet.
- Bake for 35 minutes. Use the reserve pesto to top the roasted cauliflower before serving and garnish with extra almond slivers. Serve warm.
Nutrition
Serving: 5g | Calories: 235kcal | Carbohydrates: 8g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Sodium: 264mg | Fiber: 3g | Sugar: 3g