Recipe: Spiced Roast Cauliflower with Creamy Kale and Lemon Pesto

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Spiced Roast Cauliflower with Creamy Kale and Lemon Pesto

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

  1. Make cauliflower: Heat oven to 200oC/180oC fan/Gas 5
  2. In small bowl, whisk oil, salt, cumin, cayenne, garlic, and lemon juice
  3. Add black pepper to taste.
  4. Place cauliflower on a baking parchment-lined baking sheet
  5. Brush marinade over cauliflower to cover (including underside)
  6. Pour any extra over the top
  7. Roast for around 45 minutes or until starting to brown on top
  8. 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
  9. Carefully lift the kale out of any moisture in the bowl and place in the food processor
  10. Place all pesto ingredients except oil in food processor and pulse a few times until everything is chopped
  11. 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
  12. Divide cauliflower amongst plates and top with about half of the pesto
  13. 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/

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