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Grilled Pumpkin With Spinach Cauliflower Pesto
[Vegan, Grain-Free]

SM By: Simona Malerba

Author Bio

I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and... Read More

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Vegan Grain-Free Grilled Pumpkin With Spinach Cauliflower Pesto

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Grilled Pumpkin With Spinach Cauliflower Pesto [Vegan, Grain-Free]

151

Dairy Free

We've all heard of baking and puréeing pumpkin, but one of the best kept secrets of the fall vegetable is that it is absolutely scrumptious when cooked on the grill. Get on out and cook this recipe before the weather gets too chilly! The pumpkin cooks through quickly so you... Read More

Ingredients You Need for Grilled Pumpkin With Spinach Cauliflower Pesto [Vegan, Grain-Free]

1 small Delica pumpkin
1.7 ounces cauliflower
1 handful spinach
15 almonds
3 teaspoons pumpkin seeds
2 tablespoons chopped fresh chives
1/2 lemon
Olive oil, as needed
Salt, as needed
Pepper, as needed

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How to Prepare Grilled Pumpkin With Spinach Cauliflower Pesto [Vegan, Grain-Free]

Cut the cauliflower slices and season with oil, salt, pepper, and lemon and marinate for at least 1 hour.
Wash the pumpkin, remove the internal seeds (you can make them dry in a low temperature oven or in a dryer and then eat them as a snack) and cut into slices of about 1/5-inch thick. Soak the almonds by immersing them in boiling water for three minutes. Then, soak with pumpkin seeds for a couple of hours.
Heat the griddle and lightly fry the pumpkin slices. Place them on the hot grill by lowering the temperature slightly and grilling them on both sides for a few minutes.
Put the almonds, pumpkin seeds, cauliflower, spinach, and salt into the food processor or blender and mix until creamy. Add two tablespoons of oil and a little water and lemon juice to taste (without exaggerating) and continue to mix intermittently until you get a soft pesto.
Serve the hot pumpkin with pesto and slices of toast if you like.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.