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
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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.


Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.