Red Pepper Pesto with Roasted Cauliflower
Prep time
Cook time
Total time
Recipe type: Snack, Side
Serves: 2
Roasted cauliflower with whole cumin seed
  • 1 large head cauliflower, cut into roughly bite-sized florets
  • 1 to 2 tablespoons extra-virgin olive oil
  • 1 teaspoon whole cumin seeds
  • sea salt, to taste
  • black pepper, to taste
Red pepper and walnut pesto
  • 2 garlic cloves
  • 1 cup walnuts
  • 8 roasted red bell peppers (I used jarred)
  • 1 cup fresh basil (optional)
  • ½ cup olive oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  1. To roast the cauliflower: Preheat the oven to 425 degrees Fahrenheit. Toss cauliflower florets with olive oil and spices.
  2. Spread the mixture evenly in a single layer on a large baking sheet.
  3. Roast, flipping halfway, for about 25 to 30 minutes, until the edges of the cauliflower are toasty and starting to caramelize.
  4. To make the pesto: In a food processor, pulse the garlic until finely chopped. Add the walnuts to the food processor and pulse a few more times to break up any large pieces.
  5. Add the roasted red peppers and basil (if using) and process, streaming in the oil as you go, until all the ingredients are well combined and as coarse or as smooth as you want them. Season with salt and pepper to taste. Store in a covered, airtight container in the fridge for a couple of days, or freeze.
Adapted from Cook This Now by Melissa Clark.
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