1 head of Cauliflowerbroken down into florets
2 cups chopped purple cabbage
juice of 1 lemon
1 cup loosely packed chopped cilantro
1 cup SOLTO Sage & Citrus Pesto
It doesn’t get more sanity saving than this beautiful and savory roasted cauliflower with sage and purple cabbage. I’ve already added it to my healthy (but delish) holiday menu planning. We’ve been on the cauli-train for quite some time. If you are one of those folks that base their dislike of cauliflower on how you had it OR how you were tortured with it as a child then I have one thing to tell yah buddy – this veggie has little to none of its own flavor and acts as an incredible blank canvas to the flavors you throw at it. Either it wasn’t fresh or it wasn’t prepared with love and finesse so please, give it one more shot. How you cook it and at what temps truly alters the texture and adds a creamy dimension to this sexy veggie beast. Ok, that was my soapbox. Let’s move on!
The Sage & Citrus Pesto Sauce is ALL THAT AND A BAG of Paleo Chips!
For detailed instructions on how to whip up this amazing new condiment, click here. This sauce is ahhmazing and is paleo, gluten free, Whole30, low carb, and damn good (that’s my current diet).
Does SIZE matter??
Depends on what we are talking about here (insert evil grin).
Yes, Cauliflower Heads definitely come in all sizes. The cauliflower heads I buy at BJ’s and Sams Club are freaking GI-Normous! So all I need is one head. At Walmart, I think they harvest baby cauliflower so you may want to get a few heads if they are relatively small. This also depends on how many minions you are feeding. The 1 cup of pesto is based on having a full size F.A.T head of cauliflower OR 2 small heads.
FEATURE NOTE: You can adjust the servings size to the LEFT of this page and the ingredient portions will go up and done and do the math for you. Cool, amirite?? no math!
Need a substitution or addition? Here are a few suggestions:
- Sub purple or orange cauliflower for the white kind or add some of all 3 for a rainbow effect.
- Use romanesco in place of cauliflower.
- Sub parsley for cilantro.
- Add toasted pinenuts to final toss.
- You can use store-bought pesto which is mainly basil based. It should still taste great – just different. Most store-bought pestos are not Whole30 so watch your ingredients.
- Sub squash or sweet potato for the purple cabbage.
If you like this recipe, then you will love these new additions to the blog:
I do include links for good deals on food processors, cooking tools, and sometimes hard to find ingredients in those individual recipes. So please don’t be put off by an unfamiliar ingredient or cooking tool. This about me making it easier and more fun for you in the kitchen. With that info, don’t forget to sing and dance while you are cooking away!
Do you social?
Me too! Make this, take a photo, and on da GRAM – #SOLTOcrew AND don’t forget to @sanityorlackthereof | Find more from SOLTO on Pinterest and join my crazy wack cookery community on Facebook.
Glad you came to party!
For the Sage & Citrus Pesto Sauce, click the link in the text. You can make the sauce ahead of time and simply pull out of the fridge when are ready to get this dish going. Additionally, you can dump the cauliflower and chopped cabbage in a freezer bag. Pour in 1 cup of the pesto and shake the bag to coat everything. Let marinate for 30 minutes to overnight. This isn't absolutely necessary but the flavors will bind more with the cauliflower if you have the time.
Preheat oven to 425. Pour the pesto covered cabbage and cauliflower onto a parchment lined baking sheet. Use a brush to apply more pesto if some pieces need a little extra. Bake for 25 minutes, checking on the dish every 10 minutes since some oven temps and hotspots vary. While it cooks you can chop up the cilantro OR parsley if you haven't already.
Take out of the oven and carefully pour it into a large bowl. Add 1/2 the cilantro and toss. Then repeat with the remainder of the cilantro. (sub parsley if you are one of those "cilantro = soap" people)