Roasted Cauliflower with Kale Almond Pesto

Gardein_Cauliflower 2
Photo courtesy of Gardein
  • Yield: 8 servings
  • Prep: 15 min
  • Cook: 20 min


1/3cup almonds
2 red jalapeño peppers
1/2bunch kale, stems removed
1cup parsley leaves
2tablespoons oregano leaves
1tablespoon lemon juice
3tablespoons nutritional yeast
1/3cup extra-virgin olive oil
1tablespoon coconut oil, divided
2medium cauliflowers, trimmed & cut into florets
1/2teaspoon salt


  1. Preheat oven to 400ºF (200ºC).

 Place almonds, jalapeño and garlic in a single layer on a rimmed baking sheet. Roast, stirring once halfway through cooking, until almonds are golden brown, about 8 to 10 minutes.
  2. De-seed jalapeño and squeeze garlic cloves from their skins.

 Meanwhile, steam kale until bright green, about 2 minutes. Rinse under cold water and let drain in a colander over a bowl or sink.

Add almonds, jalapeño, garlic, kale, parsley, oregano, lemon juice, nutritional yeast, olive oil and a pinch of salt and pepper to a food processor. Pulse until finely chopped. Adjust seasoning with salt and pepper, transfer to a bowl and set aside.

In a large frying pan over medium heat, melt 1 Tbsp coconut oil. Add single layer of cauliflower florets. Sprinkle with a pinch of salt and sauté until lightly browned.
  5. Transfer cauliflower to a rimmed baking sheet and repeat with remaining oil and cauliflower. Roast until tender, about 10 minutes.
  6. Place in a large serving bowl and toss with pesto to taste. Serve immediately.

Recipe courtesy of Gardein.