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
Scale
- 1 large head of cauliflower
- 1/2 tbsp coconut oil, melted ((optional))
- 1/4 tsp ground turmeric
- 1/4 tsp salt
- freshly ground black pepper
Wild Garlic Sauce
- 1/2 cup almonds (70 g)
- 1/2 cup walnut halves (45 g)
- 1 cup wild garlic, packed (30 g)
- 1/2 – 3/4 zucchini, peeled and cubed (90 g)*
- 2 tbsp nutritional yeast
- 1/2 – 1 lemon, juiced
- 1/4 – 1/2 tsp 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 1/2 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 tbsp olive oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dinner, lunch, sauce