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Pesto Roasted Potatoes and Cauliflower [Vegan]
Tender potatoes and cauliflower florets are tossed in oil and salt, baked, and then coated in a flavorful pesto marinade. Fresh basil, fragrant garlic, and a bit of onion powder pack this dish with flavor. This side will accompany any dinner beautifully.
Ingredients You Need for Pesto Roasted Potatoes and Cauliflower [Vegan]
How to Prepare Pesto Roasted Potatoes and Cauliflower [Vegan]
- Coat cubed potatoes in 1 tablespoon oil and a dash of salt. Bake for 55 minutes at 400°F.
- Coat chopped cauliflower in 1 tablespoon oil and a dash of salt. Bake for 45 minutes at 400°F.
- In a food processor, blend a 1/2 cup of basil, a 1/2 cup pine nuts, salt, 1 garlic clove, a dash of onion powder, and 3 tablespoons of oil, more if desired.
- Allow vegetables to cool for a minute or two once done cooking before coating in pesto. Serve.
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