1 medium cauliflower head, cut into florets
For the Pesto:
2 cups loosely packed basil leaves
1/2 cup avocado oil (I used @grove.avocado.oil)
1/3 cup walnuts
1/3 cup plant Parmesan cheese or nutritional yeast
1-2 garlic cloves, peeled
additional Parmesan and chilli flakes, for garnishing
For the Sauce:
1 cup dairy-free Greek yoghurt
2 tablespoons pesto
Preheat oven to 180C and line a baking tray with parchment paper. To make pesto add all the ingredients into a food processor and pulse until it’s creamy. Feel free to thin out the pesto with a few extra tablespoons of avocado oil or water. Reserve 2 tablespoons of the pesto for the sauce. Toss cauliflower florets with the rest of the pesto in a bowl until well coated and arrange on the baking tray. Sprinkle with Parmesan and chilli and pop in the oven for 30-40 minutes or until the cauliflower is tender and crispy. Make the sauce by combining yoghurt and the reserved pesto. Serve cauliflower warm and enjoy right away.
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