Name: Roasted Pesto Stuffed Whole Cauliflower
Ingredients: 1 whole Cauliflower; 6-8 tablespoons Panko Bread Crumbs; 2 tablespoons of melted vegan margarine + 2 tablespoons of Panko Bread Crumbs; 2 cups basil; 1/2 cup parsley; 1/2 cup spinach; 1/4 cup pine nuts (toasted or un-toasted) *; 3-4 garlic cloves; 1/4 teaspoon crushed red pepper flakes; 3 tablespoons nutritional yeast flakes; 1 teaspoon fresh squeezed lemon juice; 1/2 teaspoon salt; 1/3 cup olive oil

Description

This pesto stuffed cauliflower recipe is a mid-summer dream, as the aroma of basil permeates the roasted cauliflower from the inside out. This low-cal dish is full of flavor and healthy, fresh ingredients.

Ingredients

Scale

1 whole Cauliflower
6–8 tablespoons Panko Bread Crumbs
2 tablespoons of melted vegan margarine + 2 tablespoons of Panko Bread Crumbs

Pesto:

2 cups basil
1/2 cup parsley
1/2 cup spinach
1/4 cup pine nuts (toasted or un-toasted) *
3–4 garlic cloves
1/4 teaspoon crushed red pepper flakes
3 tablespoons nutritional yeast flakes
1 teaspoon fresh squeezed lemon juice
1/2 teaspoon salt
1/3 cup olive oil

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Instructions

Prepare the Cauliflower by cleaning and rinsing the whole head of cauliflower. Cut off as much of the leaves and middle stem as possible without compromising the florets.
Bring a medium pot with salted water to a boil. Place the whole cauliflower in the boiling water. Let it boil for 4-5 min.
Remove the cauliflower from the boiling water, rinse under cold water to stop the cooking process, and set aside to dry.
Next Prepare the Pesto: In a food processor add basil, parsley, spinach, pine nuts, garlic, crushed red pepper flakes, nutritional yeast flakes, lemon juice, and salt. Pulse into a rough paste scraping down the sides occasionally. Then slowly add the olive oil to the paste while the food processor is running.
Right before stuffing, add bread crumbs to the pesto and stir to combine. This will help the pesto stay inside the cauliflower.
Next, add the pesto and bread crumb mixture to an icing bag (plastic bag) and fill from beneath the cauliflower into open spaces. You can even fill some from the top, if you have space.
Place right side up on a baking tray. Brush the whole cauliflower with a mixture of 2 tablespoons of melted vegan margarine. It works really well to combine the margarine and bread crumbs before brushing it on the cauliflower. This step will ensure a nice browning on top.
Bake at 400F for 45-50 min.

Notes

Serve with extra pesto if desired!