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.
Roasted cauliflower with whole cumin seed
1 large head cauliflower, cut into roughly bite-sized florets
1 to 2 tablespoons extra-virgin olive oil
1 teaspoon whole cumin seeds
Salt, to taste
Black pepper, to taste
Red pepper and walnut pesto
2 garlic cloves
½ cup walnuts
4 roasted red bell peppers (I used jarred)
½ cup fresh basil (optional, I didn’t use)
½ cup cooked Great Northern beans (optional, if you’d like a creamier, heartier texture)
¼ cup olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
To roast the cauliflower: Preheat the oven to 425 degrees Fahrenheit. Toss cauliflower florets with olive oil and spices.
Spread the mixture evenly in a single layer on a large baking sheet.
Roast, flipping halfway, for about 25 to 30 minutes, until the edges of the cauliflower are toasty and starting to caramelize.
To make the pesto: In a food processor, pulse the garlic until finely chopped. Add the walnuts to the food processor and pulse a few more times to break up any large pieces.
Add the roasted red peppers, basil (if using), and beans (if using). Process, streaming in the oil as you go, until all the ingredients are well combined and as coarse or as smooth as you want them. Season with salt and pepper to taste. Store in a covered, airtight container in the fridge for a couple of days, or freeze.