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.

Pesto Roasted Potatoes and Cauliflower [Vegan]

$2.99
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Ingredients

  • 4 medium potatoes cubed
  • 1 medium cauliflower chopped
  • 5 tablespoons oil
  • 1/2 packed cup basil
  • 1/2 cup pine nuts
  • Salt
  • 1 garlic clove
  • A dash of onion powder
  • Nutritional yeast flakes (optional)

Preparation

  1. Coat cubed potatoes in 1 tablespoon oil and a dash of salt. Bake for 55 minutes at 400°F.
  2. Coat chopped cauliflower in 1 tablespoon oil and a dash of salt. Bake for 45 minutes at 400°F.
  3. 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.
  4. Allow vegetables to cool for a minute or two once done cooking before coating in pesto. Serve.


About The Author

Melanie Sorrentino

See My Recipes

We are Melanie and Mark Sorrentino behind the blog, Modest Dish. Together we've train-hopped, tattooed our wedding rings on our fingers, then moved into a 150 sqft home in the woods with no plumbing for a year. We entertain all ways to eat cheap vegan meals. Each recipe is simplified to the point of no return.

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