Red pepper pesto is the perfect dip for spiced roasted cauliflower. This recipe makes a great appetizer or snack. Yields 2 generous or 4 small servings.
Ingredients For Red Pepper Pesto With Roasted Cauliflower Recipe
1 Large head cauliflower, cut into roughly bite sized florets
1 tablespoon Extra virgin olive oil
1 teaspoon Whole cumin seeds
As required Salt
As required Black pepper
2 Garlic Cloves
0.5 cup Walnuts
4 Roasted Red Bell Peppers
0.5 cup Fresh basil
0.5 cup Cooked great northern beans
0.25 cup Olive oil
As required Sea salt
Nutrition value
1356
calories per serving
86 g Fat46 g Protein94 g Carbs98 g FiberOther
Current Totals
86 g Fat
46 g Protein
94 g Carbs
98 g Fiber
MacroNutrients
Carbs
94 g
Protein
46 g
Fiber
98 g
Fats
Fat
86 g
Vitamins & Minerals
Calcium
450 mg
Iron
22 mg
Vitamin A
4672 mcg
Vitamin B1
2 mg
Vitamin B2
3 mg
Vitamin B3
21 mg
Vitamin B6
2 mg
Vitamin B9
224 mcg
Vitamin B12
0 mcg
Vitamin C
30 mg
Vitamin E
11 mg
Copper
3 mcg
Magnesium
806 mg
Manganese
8 mg
Phosphorus
1034 mg
Selenium
59 mcg
Zinc
7 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
