Pesto Roasted Cauliflower and Potatoes

These pesto roasted cauliflower and potatoes are so good, they'll upstage any entrée. Cauliflower and potatoes are roasted with just oil, salt, and pepper until tender and flavorful. Then, they're tossed in a basil and pine nut pesto. If you like your pesto to be cheesy, add nutritional yeast to your liking. This versatile and comforting is best served alongside lighter mains.

Pesto Roasted Cauliflower and Potatoes [Vegan]

Ingredients

• 4 medium potatoes cubed
• 1 medium cauliflower chopped
• 5 tablespoons oil, divided
• 2 ounces basil or minimum 1/2 packed cup
• 1/2 cup pine nuts
• Salt
• 1 garlic clove
• A dash of onion powder
• Nutritional yeast flakes (optional)

Preparation

1. Preheat oven to 400°F.
2. Coat cubed potatoes in 1 tablespoon oil and a dash of salt. Bake for 55 minutes.
3. Coat chopped cauliflower in 1 tablespoon oil and a dish of salt. Bake for 45 minutes at 400°F. You’ll want the tips to burn/darken.
4. In a food processor, blend 2 ounces basil, 1/2 cup pine nuts, salt, 1 clove garlic, a dash of onion powder and 3 tablespoons of oil. Add more oil to make it luxurious. If using nutritional yeast, add it now.
5. Allow veggies to cool for a minute or two once done cooking before coating in pesto.

https://www.onegreenplanet.org/vegan-recipe/pesto-roasted-cauliflower-and-potatoes/