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!
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!
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.
- Calories: 319.73kcal
- Fat: 21.87g
- Saturated Fat: 3.21g
- Monounsaturated Fat: 14.99g
- Polyunsaturated Fat: 2.62g
- Carbohydrates: 26.86g
- Fiber: 9.06g
- Sugar: 9.53g
- Protein: 8.22g
- Sodium: 906.59mg
- Calcium: 96.24mg
- Potassium: 1051.65mg
- Iron: 2.74mg
- Vitamin A: 195.72µg
- Vitamin C: 254.66mg
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