Cook a batch of pasta or rice and top it off with this roasted cauliflower and pesto-like wild garlic sauce for a flavorful and healthy dish.
There is something about roasted cauliflower that I simply can't resist. First of all, it looks so beautiful, right? But the best part is the flavor and texture, of course. The crunchy outside and juicy inside, mmh. I could eat a whole roasted cauliflower just seasoned with a pinch of salt and pepper (actually, it wouldn't be the first time). But it's even better with a dip or sauce. And since wild garlic is in season now, I thought it would make a perfect match - and indeed it does.
If you haven't tried wild garlic, yet, you have been missing out on something. The green leaves of wild garlic are extremely aromatic, just like the cloves of its close relative. So you won't need a lot to bring flavor to your dishes.
Wild garlic is quite versatile but we keep it kind of "traditional" here and whip up some wild garlic pesto. Well, strictly speaking it's not really a pesto as we are keeping it completely oil-free. It's more like a thick sauce or spread. But if you don't mind a bit of olive oil, go ahed and blend it in.
As making pesto with only nuts and herbs and no oil would probably only turn into a crumbly and not so smooth texture I added a "secret ingredient": Zucchini! The high water content helps with the blending and gives the sauce more of a creamy texture. And trust me, you won't taste the zucchini.
You can either enjoy the roasted cauliflower with the wild garlic sauce as kind of a warm salad, or serve it over some whole grain pasta or brown rice. Or maybe even rolled up in my 3-ingredient lentil tortillas? Either way, I am sure you are going to love it.
If you give this recipe a try, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
Recipe
Roasted Cauliflower with Wild Garlic Sauce
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: dinner, lunch, sauce
Description
Cook a batch of pasta or rice and top it off with this roasted cauliflower and pesto-like wild garlic sauce for a flavorful and healthy dish.
Ingredients
- 1 large head of cauliflower
- ½ tbsp coconut oil, melted ((optional))
- ¼ tsp ground turmeric
- ¼ tsp salt
- freshly ground black pepper
Wild Garlic Sauce
- ½ cup almonds (70 g)
- ½ cup walnut halves (45 g)
- 1 cup wild garlic, packed (30 g)
- ½ - ¾ zucchini, peeled and cubed (90 g)*
- 2 tbsp nutritional yeast
- ½ - 1 lemon, juiced
- ¼ - ½ teaspoon salt
Instructions
- Preheat the oven to 360°F (180 °C).
- Wash the cauliflower and cut into small florets. Spread the cauliflower florets on a lined baking tray, add the coconut oil and spices and coat everything using your hands.
- Bake the cauliflower for 23-28 min until slightly browned.
- In the meantime, add all the ingredients for the wild garlic sauce to a high speed blender and blend until smooth. Add a bit of water or olive oil, if needed.
- Serve the roasted cauliflower and the wild garlic sauce on rice or pasta or eat it like this. Store leftover sauce in the fridge for up to 6 days.
Notes
*Start with ½ of a small zucchini and add more if needed to get the desired consistency. You can also leave it out completely and add 3-5 tablespoon olive oil.
This post is also available in de_DE.
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