Red Pepper Pesto with Roasted Cauliflower

5 from 2 reviews

Red pepper pesto is the perfect dip for spiced roasted cauliflower. This recipe makes a great appetizer or snack. Yields 2 generous or 4 small servings.

roasted red pepper pesto


Roasted cauliflower with whole cumin seed

Red pepper and walnut pesto


  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, basil (if using), and beans (if using). 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.


Recipe adapted from Cook This Now by Melissa Clark.

▸ Nutrition Information

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