Description
A flavorful roasted cauliflower salad topped with a unique pistachio pesto for a delicious twist.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shelled pistachios
- 1/4 cup fresh basil leaves
- 1 clove garlic
- 2 tbsp grated Parmesan cheese
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 2 cups mixed salad greens
Instructions
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, salt, and pepper.
- Spread evenly on a baking sheet and roast for 20-25 minutes until golden.
- While cauliflower roasts, blend pistachios, basil, garlic, Parmesan, olive oil, and lemon juice until smooth.
- Arrange mixed greens on a plate, top with roasted cauliflower, and drizzle with pistachio pesto.
Notes
- For extra crunch, reserve some chopped pistachios for garnish.
- Store leftover pesto in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 3mg