Roasted Cauliflower with Cilantro Cashew Pesto
Roasted Cauliflower with Cilantro Cashew Pesto is a quick, delicious, and completely crave-able side dish perfect for cookouts, picnics, and dinner parties! Buttery rich roasted cauliflower with bright, cheesy, salty pesto sauce from cashews and cilantro for a fresh summer side dish that is low carb, gluten free, and completely addictive!
Servings: 6
Calories: 258kcal
Equipment
Ingredients
- 1 head cauliflower broken into small pieces
- ¼ cup cashews unsalted raw
- 1 bunch cilantro leaves bunch
- 3 garlic cloves grated on a Microplane-style grater
- Zest of 1/2 lime
- ½ teaspoon seeded and finely chopped serrano chile
- ½ cup extra-virgin olive oil
- ½ cup cotija cheese plus ½ cup for topping
Instructions
- Preheat oven to 350 degrees.
- Add cauliflower to baking sheet and roast at 350, turning occasionally, until soft and slightly browned- about 25 minutes.
- Add all other ingredients except 1/2 cup cotija for topping into a food processor. Pulse until smooth and creamy.
- When cauliflower is roasted, place in bowl and top with pesto sauce, and remaining 1/4 cup cotija cheese.
- Serve immediately.
Nutrition
Serving: 1g | Calories: 258kcal | Carbohydrates: 8g | Protein: 5g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Cholesterol: 10mg | Sodium: 159mg | Fiber: 3g | Sugar: 3g