1 (2 lb.) head cauliflower, cut into even florets (about 6 cups)
3 Tbsps. olive oil
Salt (1/8 tsp.) Black Pepper (1/16 tsp. or pinch)
Pesto
1 cup packed cilantro leaves
⅓ cup cashews
¼ cup olive oil
1½ tsps. (3 cloves) garlic, minced
1 Tbsp. lemon juice
½ tsp. each garam masala, salt
¼ tsp. each Indian chili powder or cayenne, turmeric
Instructions
Preheat oven to 500 degrees F.
Place cauliflower florets in a 9 x 13 in backing pan and toss with 3 Tbsps. olive oil and sprinkle with salt and pepper. Roast 15-18 minutes stirring half way (I roasted mine 18 minutes).
While the cauliflower roasts, make the pesto by combining all the ingredients in a food processor and blending. You may want to keep a few of the cashew chunky for added crunchiness.
Toss pesto into roasted cauliflower. Garnish with cilantro and cashew pieces.
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/roasted-cauliflower-cashew-cilantro-pesto/