{"id":883,"date":"2018-05-07T18:48:15","date_gmt":"2018-05-07T18:48:15","guid":{"rendered":"http:\/\/www.veggiejam.com\/english\/?p=883"},"modified":"2019-11-18T18:39:32","modified_gmt":"2019-11-18T18:39:32","slug":"roasted-cauliflower-with-wild-garlic-sauce","status":"publish","type":"post","link":"https:\/\/www.veggiejam.com\/english\/roasted-cauliflower-with-wild-garlic-sauce\/","title":{"rendered":"Roasted Cauliflower with Wild Garlic Sauce"},"content":{"rendered":"
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.\u00a0<\/em><\/p>\n 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.\u00a0<\/p>\n If you haven't tried wild garlic, yet, you have been missing out on something. The green leaves of wild garlic are extremely aromatic<\/strong>, just like the cloves of its close relative. So you won't need a lot to bring flavor to your dishes.<\/p>\n Wild garlic is quite versatile but we keep it kind of \"traditional\" here and whip up some wild garlic pesto<\/strong>. Well, strictly speaking it's not really a pesto as we are keeping it completely oil-free<\/strong>. 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.<\/p>\n 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<\/strong>! 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.<\/p>\n 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<\/a>? Either way, I am sure you are going to love it.<\/p>\n If you give this recipe a try, let me know in the comments below. And don\u2019t forget to rate the recipe. You can also tag a photo (#veggiejam<\/strong>) to show me your creation on instagram<\/a>.<\/p>\n<\/p>\n
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