Guest Recipe by Lisa of The Wellnecessities
Lisa received her Master’s in Nutrition from Columbia University and now practices as a private Registered Dietitian, counseling clients face to face, and virtually.Lisa founded TheWellNecessites.com, a curated wellness platform designed to help others live their healthiest lives.
Vegan Pesto Cauliflower
Vegan pesto is one of my best kept secrets. Its so easy to avoid the dairy, it’s a complete no-dairy. Guests are always shocked at how delicious it is, its truly hard to believe its vegan! It pairs perfectly in salads or pastas too.
Vegan. Gluten Free. Soy Free. Onion Free.
1/3 cup pine nuts
2/3 cup olive oil
Handful of basil
2 cloves garlic
2 cups chopped Cauliflower
salt and pepper to taste
Optional: Teaspoon nutritional yeast
1. In a food processor, combine pine nuts, olive oil, basil, garlic, with a dash of salt and pepper (option add nutrition yeast here)
2. In a bowl, combine the cauliflower and the pesto spread. When finished, and cauliflower is evenly coated, spread evenly on a baking tray (I use coconut oil spray to avoid sticking).
3. Place baking tray in oven for 350 degrees for about 20 minutes.
4. OPTION: Add Cauliflower Pesto to your favourite Pasta, place stove on medium heat. Add extra tablespoon of olive oil if it appears too dry.
5. EAT GUILT FREE