Whole Cauliflower Roast with Walnut Pesto

OXO
33Ingredients
Seconds

Ingredients

US|METRIC
  • 1 head cauliflower (about 2 pounds)
  • kosher salt
  • 3/4 cup extra virgin olive oil
  • 1 clove garlic
  • 1/2 cup walnuts
  • 1 lemon
  • 1 tablespoon lemon juice
  • 5 cups arugula leaves (loosely packed baby, about 3 ounces)
  • 1 cup parsley leaves (loosely packed flat)
  • 2 ounces shredded Parmesan cheese (or 1 tablespoon nutritional yeast)
  • 3 delicata squash (about 7- x 3-inches each)
  • 1/4 cup extra virgin olive oil (plus more for serving)
  • kosher salt
  • freshly ground black pepper
  • 1 medium yellow onion (minced)
  • 2 cups tri-color quinoa (cooked)
  • 1 cup raw cashews (chopped)
  • 3 cups kale leaves (packed chopped)
  • 1/2 teaspoon fresh thyme leaves
  • 1/3 cup dried cranberries
  • 1 tablespoon apple cider vinegar (plus more for sprinkling)
  • 1/2 head red cabbage (about 1 lb)
  • 3 tablespoons extra virgin olive oil
  • 1 lime
  • kosher salt
  • coarsely ground black pepper
  • 3/4 cup dried figs (about 10 cut into thin slices)
  • 1 1/2 cups flat leaf parsley
  • 1/2 cup fresh mint leaves (torn)
  • 1/3 cup fronds (fresh dill)
  • 1/2 cup shelled pistachios (crushed)
  • 2 teaspoons jalapeno pepper (or thinly sliced fresno, optional)
  • 4 ounces fresh goat cheese (chilled, sliced)
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