This amazing roasted cauliflower dish came to be on those days where I didn’t feel like cooking and wanted something fast. I stared at my fridge wondering what I could make that was quick but delicious. I almost opted to just have yogurt and call it a night. But after much digging, I found half a cauliflower at the bottom of my kitten drawer. I was thinking about making a yogurt-based sauce for the cauliflower but I was craving something bolder.
My arugula pistachio pesto! Luckily, I had a batch leftover from the weekend! The peppery pesto pairs well with the slight tang of almond yogurt and the neutral taste of roasted cauliflower! I also added some pine nuts for texture and pomegranate seeds for sweetness and topped it all off with a drizzle of olive oil. The combination of different flavors and textures delighted my taste buds that this dish has become one of my regular weeknight dinners!
I hope you guys will enjoy this wonderful, simple dish and find it as delightful as I did! Even if you don’t have a batch of my arugula pistachio pesto, it comes together quickly in the food processor with only 4 ingredients. Other than the pesto, the only prep work required is cutting the florets and popping them in the oven!
Looking for more cauliflower dishes? Check out my Cauliflower Scallion Korean Pancakes!
quick notes
- Any type of pesto would work for this recipe but I recommend my arugula pistachio pesto.
- I personally try to avoid too much oil in my diet but feel free to coat cauliflower florets with oil before popping them in the oven.
ROASTED CAULIFLOWER WITH PINE NUTS AND POMEGRANATE SEEDS
makes 2 servings
Arugula Pistachio Pesto
- Recipe can be found here
Prepare the pesto and set aside.
Ingredients
- ½ cauliflower head, sliced into florets
- ½ cup non-dairy yogurt (I used Kate Hill’s Almond Milk Yogurt)
- olive oil
- pomegranate seeds
- pine nuts
- handful of arugula
Preheat oven to 400F degrees. Coat cauliflower florets with olive oil, salt and pepper and pop them in the oven for 20 minutes or until the ends are browned.
Smear yogurt on the plate and add roasted cauliflower. Liberally add tablespoons of arugula pistachio pesto and olive oil and garnish with pomegranate seeds and pine nuts. Enjoy!
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
