Name: Red Pepper Pesto with Roasted Cauliflower Recipe
Prep time: 5 min
Cook time: 25 min
Yield: 4
Ingredients: For Roasted Cauliflower:; 1 large head cauliflower; 2 tbsp olive oil; 1 tsp whole cumin seeds; salt; black pepper; For Red Pepper Pesto:; 2 cloves garlic; ½ cup Walnuts; 4 red bell peppers; ½ cup basil; ½ cup Great Northern beans; ¼ cup olive oil; sea salt; black pepper

How To Make Red Pepper Pesto with Roasted Cauliflower

This Red Pepper Pesto with Roasted Cauliflower is the perfect light and healthy snack. Smoky cauliflowers and delectable pesto sauce go great together!

Preparation: 5 minutes

Cooking: 25 minutes

Total: 30 minutes

Serves:

Ingredients

For Roasted Cauliflower:

1largehead cauliflowercut into roughly bite-sized florets
2tbspolive oilextra-virgin
1tspwhole cumin seeds
Saltto taste
Black pepperto taste

For Red Pepper Pesto:

2clovesgarlic
½cupwalnuts
4red bell peppersroasted
½cupbasilfresh (optional)
½cupGreat Northern beanscooked (optional)
¼cupolive oil
Sea saltto taste
Black pepperfreshly ground, to taste

Instructions

Roasted Cauliflower:

Preheat the oven to 425 degrees F. Toss cauliflower florets with olive oil and spices.
Spread the mixture evenly in a single layer on a large baking sheet.
Roast, flipping halfway, for about 25 to 30 minutes, until the edges of the cauliflower are toasty and starting to caramelize.

Red Pepper Pesto:

In a food processor, pulse the garlic until finely chopped. Add the walnuts to the food processor and pulse a few more times to break up any large pieces.
Add the roasted red peppers, basil, and beans.
Process, streaming in the oil, until all the ingredients are well combined and as coarse or as smooth as desired.
Season with salt and pepper to taste. Serve and enjoy!

Recipe Notes

If you want your Red Pepper Pesto dip to have a creamier, heartier texture, you can use Great Northern beans. To store, place in a covered, airtight container in the fridge for a couple of days, or freeze.