





Spiced Roast Cauliflower with Creamy Kale and Lemon Pesto
Ingredients
- 2 cloves of garlic, peeled and crushed
- 1 Tbsp. lemon juice
- Cold-pressed rapeseed oil
- 1 Tsp. salt
- 1 Tsp. ground cumin
- 1 pinch cayenne pepper
- 2 heads cauliflower (half a head per person), green leaves removed and halved
- Pesto
- 1 bunch kale, ribs removed and chopped, about a standard colander full (or half of a supermarket bag)
- 50g pine nuts
- 3 cloves of garlic, peeled and crushed
- 2 Tbsp. freshly squeezed lemon juice
- ½ Tsp. salt
- Up to 100ml Avocado or cold-pressed rapeseed oil
- Black pepper to taste
Instructions
- Make cauliflower: Heat oven to 200oC/180oC fan/Gas 5
- In small bowl, whisk oil, salt, cumin, cayenne, garlic, and lemon juice
- Add black pepper to taste.
- Place cauliflower on a baking parchment-lined baking sheet
- Brush marinade over cauliflower to cover (including underside)
- Pour any extra over the top
- Roast for around 45 minutes or until starting to brown on top
- Make pesto: wash the kale and place into a microwaveable bowl with a lid, steam for 2 minutes in just the water clinging to the leaves
- Carefully lift the kale out of any moisture in the bowl and place in the food processor
- Place all pesto ingredients except oil in food processor and pulse a few times until everything is chopped
- Add oil slowly until the pesto is fully combined, depending upon your processor you may need to add some spoonfuls of water to loosen the pesto mixture enough to blend
- Divide cauliflower amongst plates and top with about half of the pesto
- Serve with spiralised courgettes or baby new potatoes and serve any additional pesto on the side if required
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http://www.thisisnotadiet.uk/2018/07/29/recipe-spiced-roast-cauliflower-with-creamy-kale-and-lemon-pesto/





