Roasted cauliflower + pesto risoni
  • 1 bunch basil, leaves only (about 2 cups, loosely packed)
  • 1 - 2 cloves of garlic, peeled
  • 1 heaped Tbsp nutritional yeast or ¼ cup loosely packed, freshly grated Parmesan
  • ¼ cup toasted seeds or (crushed/chopped) nuts
  • 2 Tbsp fresh lemon juice
  • ¼ cup extra virgin olive oil
  • 1 cup uncooked risoni pasta
  • 1 large handful baby spinach
  • 1 small head cauliflower
  • 1 - 2 Tbsp olive oil
  • Salt
  • Pesto
  1. Preheat oven to 190 C | 375 F.
  2. To make pesto, peel garlic, and crush with the blunt side of the knife or your back of your hand. Throw into a food processor with the basil leaves, nuts or seeds, Parmesan or nutritional yeast and a generous pinch of salt (I would personally use 2 - 3 taps) and pulse until all are minced.
  3. Add lemon and pulse a few times to combine. Remove from food processor, and place into a small bowl or jar and top with the oil.
  4. Chop the cauliflower into small pieces - you can do this by hand or in a food processor. The size doesn't matter too much - I usually do mine by hand so they're a little bigger, around 1cm (1/2 inch) cubed - but you will end up with different sized pieces which is fine.
  5. Drizzle with the olive oil, a sprinkle of salt (about 1 - 2 tsp) and then toss in the pan to combine. Bake around 30 minutes (or until golden on the edges and cooked through), stirring at around the 20 minute mark.
  6. Cook risoni according to packet directions.
  7. To assemble the salad, stir the pesto through the cooked risoni, then add the cauliflower. Stir through the baby spinach, and serve warm.
Recipe by to her core at