![Pesto Roasted Potatoes and Cauliflower [Vegan] – One Green Planet](https://top-100-recipes.com/wp-content/uploads/2024/09/pesto-roasted-potatoes-and-cauliflower-jpg-860x538.jpg)
Delicately tender potatoes and cauliflower florets are drizzled with oil and sprinkled with salt, followed by a gentle baking process that enhances their natural sweetness. Then, they’re smothered in a rich, vibrant pesto marinade, infusing every bite with an explosion of herby flavor. A medley of fresh basil, pungent garlic, and subtle onion powder harmonizes to create a culinary masterpiece that explodes with savory flavor. This dish would pair exquisitely with any dinner.
Vibrant Vegan Delight: Pesto Roasted Potatoes and CauliflowerPesto roasted potatoes and cauliflower? Here’s what you’ll need:
1. 3-4 medium-sized potatoes, peeled and cut into wedges
2. 1 head of cauliflower, broken into florets
3. 1/2 cup vegan pesto sauce
4. 2 tbsp olive oil
5. 1 tsp garlic powder
6. Salt and pepper, to tasteRoasting Pesto Potatoes and Cauliflower with a Vegan TwistPesto Roasted Potatoes and Cauliflower (Vegan)
Vibrant Vegan Delight: Pesto Roasted Potatoes and Cauliflower
Pesto roasted potatoes and cauliflower? Here’s what you’ll need:
1. 3-4 medium-sized potatoes, peeled and cut into wedges
2. 1 head of cauliflower, broken into florets
3. 1/2 cup vegan pesto sauce
4. 2 tbsp olive oil
5. 1 tsp garlic powder
6. Salt and pepper, to taste
- 4 medium potatoes cubed
- 1 medium cauliflower chopped
- 5 tablespoons oil
- 1/2 packed cup basil
- 1/2 cup pine nuts
- Salt
- 1 garlic clove
- A dash of onion powder
- Nutritional yeast flakes (optional)
Roasting Pesto Potatoes and Cauliflower with a Vegan Twist
- Toss cubed potatoes with one tablespoon of oil and a pinch of salt to coat evenly. Preheat your oven to 400°F and bake for 55 minutes.
- Toss cauliflower florets with 1 tablespoon of oil and a pinch of salt to coat. Preheat oven to 400°F and bake for 45 minutes.
- Combine 1/2 cup fresh basil leaves, 1/2 cup toasted pine nuts, a pinch of salt, 1 minced garlic clove, a light sprinkle of onion powder, and 3 tablespoons of olive oil in a food processor, adding additional oil as needed for desired consistency.
- Allowing cooked vegetables to sit for about 60 seconds to 2 minutes after completion enables optimal absorption of the pesto. Serve.
