Download my Autumn Wellness E-book

Whole Roast Cauliflower with Pistachio, Mint and Coriander Pesto

This impressive vegan main is sure to steal the spotlight!

Method

Preheat the oven to 180 degrees C.

Trim the base of the cauliflower so that it sits flat on a shallow roasting tray. Mix together the marinade ingredients and brush over the surface of the cauliflower.

A pastry brush is ideal for this as you can work it into all the nooks and crannies.

Pour 1/2 cup of water into the bottom of the roasting tray and place in the oven. Roast for 45 minutes, basting every 10 minutes.

To make the pesto place all the ingredients in a food processor and pulse until everything is mixed but not completely pureed.

When the cauliflower is cooked place on a serving dish and top with a spoon of pesto, mint leaves and some pomegranate seeds. Serve the rest of the pesto alongside.

Ingredients

For the marinade -


1 teaspoon ground cumin


2 teaspoons smoked paprika


1 teaspoon garlic powder


1 teaspoon salt


1/4 cup olive oil


For the pesto -


100g shelled pistachio nuts


1 small bunch mint


1 small bunch coriander


1 clove of garlic crushed


1/4 cup olive oil or avocado oil


Salt and pepper


1 medium cauliflower, tough outer leaves removed


Pomegranate seeds to garnish


Mint leaves to garnish


Serves: Serves 2


Dietaries: Vegan

Method

Preheat the oven to 180 degrees C.

Trim the base of the cauliflower so that it sits flat on a shallow roasting tray. Mix together the marinade ingredients and brush over the surface of the cauliflower.

A pastry brush is ideal for this as you can work it into all the nooks and crannies.

Pour 1/2 cup of water into the bottom of the roasting tray and place in the oven. Roast for 45 minutes, basting every 10 minutes.

To make the pesto place all the ingredients in a food processor and pulse until everything is mixed but not completely pureed.

When the cauliflower is cooked place on a serving dish and top with a spoon of pesto, mint leaves and some pomegranate seeds. Serve the rest of the pesto alongside.

More Recipes


juices


VEGAN, GF

Orange, Pomegranate and Ginger Spritz

This makes a wonderful alcohol free alternative to an Aperol spritz. It’s delicious on a hot summer day so if you have guests be sure to make enough to go around!

Read More

mains


VEGAN, gf

Miso Glazed BBQ Vegetables

This is such a versatile way of jazzing up vegetables on the BBQ. I used aubergines and king oyster mushrooms, but you could also use sweet potatoes, squash or red onions.

Read More

snacks


VEGAN

Salted Popcorn and Spelt Rocky Road

This is a lovely teatime treat which kids and adults alike will love. It has very few ingredients and is super easy to pull together at the last minute. You can replace the puffed spelt with unsweetened puffed rice if you want to make it gluten free.

Read More