Vegan Recipe: Whole Roasted Cauliflower with Pesto

whole roasted cauliflower with pesto


Roasting a head of cauliflower whole makes for a beautiful presentation and a hearty meal when topped with a fresh vegan pesto.


1 cauliflower head
1/2 T coconut oil
6 handfuls fresh basil or about 2 packed cups
1 cup sundried tomatoes (soaked for 1 hour)
2 T lemon juice
½ cup nutritional yeast
¼ cup olive oil
3 cloves of garlic
sea salt
black pepper


1. Preheat the oven to 425 degrees.
2. Remove the leaves and stem from the cauliflower head so it can sit flat in a baking dish.
3. Rub the cauliflower lightly with coconut oil.
4. Sprinkle the cauliflower head with sea salt and black pepper.
5. Roast cauliflower on middle rack of oven for 1 hour – 1 1/4 hours until tender and slightly brown.
6. To make the pesto combine all remaining ingredients except olive oil in a food processor. Slowly add the olive oil a little at a time to help things blend. Depending on the consistency you like you may not need to use all of it. Occasionally stop to scrape down the sides of the food processor making sure everything gets well blended. Adjust seasoning to taste, as all measurements are approximate.
7. When the cauliflower is roasted, remove from oven and top with a generous portion of the pesto. Cut cauliflower head in half and serve.

Any remaining pesto can be frozen for future use. Freezing pesto in an ice cube tray is a great way to have pre-portioned servings ready in short order!

This recipe from Sara Jane Mercer: A Holistic Health and Wellness Coach, Vegetarian Chef and Food Writer, Sara Jane Mercer is the vibrant and creative spirit behind her eponymous blog that is rapidly becoming a go-to source for Clean, Pure and Simple living.

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