Roasted Pesto Cauliflower with Tahini Dressing

Cauliflower? But make it gourmet. With Farmers Pick’s perfectly imperfect produce, you can create a fancy dinner that resembles restaurant-quality roasted cauliflower— right in your own kitchen. (yes, Gordon Ramsay would approve) Load it with a quinoa pesto salad for added depth of flavour, and drizzle with a creamy tahini dressing to bring it all together. Everything you need such as olive oil, pesto, quinoa, tahini, honey available at Farmers Pick Pantry, we don’t see what’s stopping you from making this. It’s vegan, keto-friendly, and really really delicious!

Published
Servings
Serves 4
Prep Time
15m
Cooking Time
15m

Ingredients

Everything for 4 servings

Cauliflower Head

  • 1 Large cauliflower head
  • 1/3 Cup olive oil
  • 2 Tbsp pesto
  • 1 Lemon juiced

Quinoa Salad

  • 3 Cups cooked quinoa
  • 2 Tbsp olive oil
  • 1 Tbsp chopped fresh parsley
  • 1 Tsp pesto
  • 1 Lemon juiced

Tahini Dressing

  • 1/2 Cup tahini
  • 4 Tbsp water
  • 2 Lemons juiced
  • 1 Tbsp honey
  • Pinch salt
  • 3 Tbsp olive oil

Method

1

Preheat the oven to 400F or 204c

2

Clean the bottom of the cauliflower, make sure to remove all the leaves, as you would need to create a stable base. Avoid cutting into the florets otherwise the cauliflower will break apart. Wash and pat dry.

3

Mix all the ingredients for the cauliflower head sauce together creating a thick paste. Rub the entire cauliflower with the pesto base.

4

Place the cauliflower in the oven, cover with aluminium foil and cook for about 20 minutes, covered.

5

Whilst the cauliflower is in the oven, you can prepare the quinoa base. For the quinoa base, add to a hot pan olive oil, followed by the quinoa pesto and the rest of the ingredients. Lightly stir fry the quinoa allowing it to brown slightly. Remove from the heat and set aside.

6

Finally remove the foil from the cauliflower and cook for about 18 more minutes, or until the cauliflower is slightly more roasted. The roasted crust has a delicious flavour thanks to the added pesto.

7

Layer a large serving tray with the quinoa salad, place the cauliflower in the centre. Add your tahini dressing.

Dressing

8

In a small bowl, whisk together the tahini, water, lemon juice, olive oil, honey, salt until thick and creamy. If the mixture is too thick add a little more water.