Whole Roasted Pesto Cauliflower with Greek Potatoes
This whole roasted pesto cauliflower is infused with basil pesto & served with garlic-lemon potatoes. Make this easy plant-based recipe for an impressive weekday dinner.
Vegan dishes, or really recipes in general, can have a long list of time-consuming instructions. Not to say those recipes aren't delicious, but this can discourage people from cooking. This leads people to opt for takeout, which may not be time-consuming but is a money guzzler.
Moral of the story, save your valuable money and time by making this pesto cauliflower with greek potatoes. This recipe takes into account the busy lives people lead, while not sacrificing any flavour.
Roasted Pesto Cauliflower with Greek Potatoes
Start by preheating oven to 375° F.
Cube the red potatoes into bite-sized chunks, then toss them into a large casserole dish, followed by the
- lemon juice, olive oil, vegan butter, minced garlic, smoked paprika, dried parsley, pepper, capers, and halved kalamata olives.
Next, clear a spot in the center on the casserole dish for the head of cauliflower. Cut as much of the bottom stalk off the cauliflower as you can, while still keeping the whole head intact.
Once destemmed, mix 2 tbsp of basil pesto with 2 tbsp of water, then flip the cauliflower upside down and pour the pesto down the core. This step will help infuse the cauliflower with pesto sauce. Next, flip the cauliflower back upright, place in casserole dish core side down, then rub the remaining 2 tbsp of pesto over the top.
Almost done! Yes, this recipe really is that easy.
Pour 1 cup of water into the bottom of the casserole dish, then place in preheated oven for 30-45 minutes or until a knife can easily pierce through the core. Instead of water, you can also use vegetable or mushroom broth for a little added flavour. This works especially well if you plan to make gravy from the drippings.
Baste the cauliflower about halfway through, about 15-20 minutes, to keep the whole head moist.
Note: If you like your cauliflower a bit on the softer side, cook it closer to the 45-minute mark.
How to Make Gravy From Drippings
To make a gravy, pour the drippings into a small pot. Then, add 1 tbsp of soy sauce and a pinch of pepper.
Next, bring the gravy to a boil over medium-high heat. Mix 1 tbsp of corn starch with 1/3 cup of water (or mushroom/vegetable broth), then slowly whisk into the boiling gravy. Stir until thick, then enjoy. If the gravy is too thick, add a splash of water or mushroom broth.
Tip: Turn light gravy into a dark gravy with 1-2 tbsp of soy sauce.