Roasted Cauliflower with Homemade Cashew Nut Basil Pesto

 

 

Roasted Cauliflower with Pesto

Roasted Cauliflower with Pesto Recipe

roasted cauliflower with pesto recipe

roasted cauliflower with pesto recipe

roasted cauliflower with pesto recipe

A great veggie side dish to any meal. This pesto is made using cashew nuts, a nice alternative to the traditional pine nuts normally used to make a basil pesto. Cashew nuts once soaked are just as creamy and just great to use in pesto dips. This recipe makes one large jar - so you can use it over a few days. Store in the fridge.

INGREDIENTS

Pesto:

METHOD

  1. Preheat the oven to 200 degrees Celcius, fan forced. Place the cashews to soak into a bowl and add enough water to cover the nuts. Soak the cashews for a minimum of 15 minutes.
  2. Rinse the cauliflower and cut off the stems. Break up the cauliflower into small florets and slice each one in half and the larger ones into quarters. Place onto a large baking tray lined with baking paper. Drizzle with olive oil, season with salt and pepper. Place in the oven and roast for 35-45 minutes (Cook for less time if you like your cauliflower just cooked or cook for more time if you like the ends to become charred). 
  3. Whilst the cauliflower is cooking move on to making the pesto. Rinse the basil and pick the leaves, finely grate the parmesan cheese, crush and roughly chop the garlic (skin removed). 
  4. Remove the cashews from the water then place the cashew nuts, the basil, half of the parmesan, the garlic cloves, and the olive oil into the food processor. Process until roughly combined then add a splash of water, add the rest of the parmesan (to taste), add a pinch of salt and pepper and process until completely smooth. Taste and adjust the seasonings. 
  5. Remove the cauliflower from the oven and serve in a bowl with the pesto either drizzled over the top or toss the cauliflower to coat in the pesto. 
  6. Store the rest of the pesto in a jar/bowl in the fridge with extra olive oil covering the pesto.

 

Prep time: 15 minutes
Cook time: 35-45 minutes
Serves: 4 (as a vegetable side dish)

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.

 

Ingredients for Roasted Cauliflower with Homemade Cashew Nut Basil Pesto

Cauliflower Whole

$3.50 ea
 

Cauliflower Whole Organic

$6.99 ea
 

Colavita Oil Olive 500ml

$8.99 ea
 
 

Colavita Extra Virgin Olive Oil 500ml

$10.99 ea
 

Colavita Extra Virgin Olive Oil 1L

$19.99 ea
 

Colavita Extra Virgin Olive Oil 3L

$47.29 ea
 

Rosto Extra Virgin Olive Oil Mellow 750ml

$13.69 ea
 

Rosto Extra Virgin Olive Oil Oomph 750ml

$15.99 ea
 

Villa Rossi Extra Virgin Olive Oil 1l

$13.99 ea
 

Chef's Choice Himalayan Pink Fine Salt 300g

$4.99 ea
 

Himalayan Pink Rock Salt 300g

$4.99 ea
 

Chef's Choice Himalayan Pink Fine Salt 1kg

$2.99 ea
 

Maldon Sea Salt Flakes 240g

$7.99 ea
 

Australian Lake Salt Fine 250g

$3.39 ea
 
 
 
 

Fresh Herbs Basil Bunch

$1.99 ea
 

Harris Farm Cashews Raw 500g

$14.99 ea
 

Grana Padano Parmesan Cheese 200-350g

$17.50 ea
$49.99
 

Italian Parmesan 200g-400g

$18.80 ea
$46.99
 

Reggiano Parmigiano Parmesan Cheese 150-350g

$19.50 ea
$64.99
 

Harris Farm Shredded Parmesan Cheese 100-200g

$7.40 ea
$36.99
 

Garlic Head Each

$2.00 ea
$19.99
 

Harris Farm Cashews Raw 250g

$6.99 ea
 
 
 

Fresh Herbs Organic Dill Bunch

$4.99 ea
 

Spice and Co Pepper Black Whole 60g

$3.69 ea
 

Spice and Co Pepper Black Ground 55g

$3.69 ea
 

Spice and Co Pepper Black Cracked 55g

$3.69 ea
 

Filippo Berio Extra Virgin Olive Oil 3L

$48.49 ea
 

Hunter Valley Olive Co Garlic EVOO 250ml

$0.00 ea
 
 

Fynbos Fine Foods Smoked Chipotle Salt 80g

$5.99 ea
 

Fynbos Fine Foods Ghost Pepper Salt 80g

$5.99 ea
 

Fynbos Fine Foods Korean Chilli Salt 80g

$5.99 ea
 

Fynbos Fine Foods Habanero Salt 80g

$5.99 ea
 

Olssons Table Sea Salt Drum 500g

$2.99 ea