Red and Green Cauliflower

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 04/07/2020, viewed by 1603 , 0 Comments
yield2 portionstotal time40m

Totally delicious, and totally vegan. I love the combination here, the green sauce is my favorite part and I'll definitely be making that sauce again.

What you will need

2 cloves Garlic

1 Head Cauliflower

1 cup Pine Nuts

2 Tbsp Nutritional Yeast

5 oz. Spinach

1/4 cup Olive Oil

1/2 cup Cold Water

14 oz. can Diced Tomatoes

1 tsp Dried Oregano

(Nutritional facts 141 calories, 10.72 g fat, 9.95 g carbohydrates, 3.2 g protein, undefined mg cholesterol, 663 mg sodium)

How to cook

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Preheat oven to 400°F

Preheat your oven to 400°F.

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Peel garlic cloves and chop or grate to a fine paste.

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h the stem.

Remove the leaves from the base of the cauliflower and slice in half through the stem.

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eanwhile, we'll continue along to make 2 sauces to serve with this full head of cauliflower: a vegan spinach pesto and a simple tomato sauce.

Place the cauliflower halves in a heavy skillet and roast for 20 minutes. Meanwhile, we'll continue along to make 2 sauces to serve with this full head of cauliflower: a vegan spinach pesto and a simple tomato sauce.

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Place the pine nuts in a blender or food processor.

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hat might normally come from some grated hard cheese, but the dish still stays vegan.

Add the nutritional yeast. This stuff adds a little bit of a funky flavor that might normally come from some grated hard cheese, but the dish still stays vegan.

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l of the spinach in the chopper.

Add the spinach, little by little, chopping as you go, until you can get all of the spinach in the chopper.

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Add the olive oil and blend just long enough to incorporate the oil.

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ds keeping the greens bright and vibrant. You can even chill the olive oil for extra points.

Add the cold water and blend until smooth. Cold water goes a long way towards keeping the greens bright and vibrant. You can even chill the olive oil for extra points.

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Combine the diced tomatoes with crushed garlic and dried oregano.

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the oven.

When the timer goes off, pour the tomatoes over the top and put it back in the oven.

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Roast for another 10 minutes to cook and reduce the sauce a little.

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ig scoop of the spinach sauce.

Serve a wedge of roasted cauliflower over a scoop of tomatoes. Top with a big scoop of the spinach sauce.

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epper is advisable.

Not much salt in this dish, so finishing with a little sea salt and black pepper is advisable.

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