Name: Roasted Purple Cauliflower with Cilantro Pesto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 large head purple cauliflower (about 2 pounds), (leaves removed, bottom stem trimmed); 1 tablespoon olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 garlic cloves; 1 fresno chili, (quartered and deseeded); 1 cup packed cilantro leaves; 1/3 cup roasted peanuts; 1 lime; 1/4 teaspoon black pepper; 1/3 cup olive oil

If you’re a cauliflower person, then you have to try this incredible vegetable in every color including this roasted purple cauliflower. Once only a farmers market find, more than the usual white cauliflower is available at the grocery. For this easy vegetable side dish recipe, I make cilantro pesto with peanuts, lime and chilies and then use that as an herby sauce for the cauliflower.

Another recipe I have on repeat from fall to winter is this roasted cauliflower with chickpeas and herby tahini sauce.

Why You’ll Love This Recipe

It’s a simple, eye-catching side dish that tastes great. Things can look pretty brown and beige during the colder months. Every winter I make it a point to try to get as much bold seasonal color onto my plate.

The cilantro pesto is a total winner. Pesto is my favorite sauce and there are so many ways to make it and use it besides basil pesto with pasta. At its essence, pesto is fresh herbs, nuts and garlic. You can get really creative with it. Here I include peanuts and cilantro and skip the cheese.

I categorize this recipe as a side dish, but you can turn these veggies into a vegan main. Serve it with quinoa, brown rice or another cooked grain. For protein, black beans or white beans or tofu would be great with it too.

Does Purple Cauliflower Taste Different than White Cauliflower?

This is the big question. I admit it’s subtle. Purple (and orange) are more mild and slightly sweeter than white and are kind of nutty. The purple color comes from the antioxidant anthocyanin, which is also responsible for red cabbage’s purple hue. (source)

The Ingredients

Ingredients including purple cauliflower, olive oil, salt, pepper, garlic, red chilies, lie, peanuts, cilantro and olive oil.

This is what you need:

Purple cauliflower: Whether you’re at a traditional grocery chain or a speciality one like Whole Foods or Trader Joe’s, it is pretty easy to find cauliflower in colors other than just white. Besides purple, I see orange and green cauliflower too. Look for a head that feels heavy for its size without any brown or soft spots.
Cilantro is the base of the pesto. You should pull the leaves off the stems. Of course, I know that cilantro is one of those love-it or hate-it ingredients. If you aren’t a fan of cilantro, you can swap with parsley. Then I would use fresh lemon juice instead of lime juice, a pinch of red pepper flakes instead of the fresno chili and toasted walnuts instead of peanuts.
Peanuts: I use roasted peanuts that are lightly salted. Peanuts are one of my favorite things to snack on. Depending on the brand, they vary quite a bit in terms of flavor and salt level. Avoid dry roasted peanuts which can be way too salty.
Fresno chili: A fresno pepper is similar to a jalapeño in terms of heat, but it has more smoky and fruity flavors. Quarter a fresno and scrape out the seeds before chopping it in the food processor.
Garlic: The pesto calls for 2 garlic cloves. You chop them with the chilies.
Lime: Always use an actual lime and not bottled citrus juice. It gives the pesto nice bright flavor.
Olive oil: You will need oil for both roasting the cauliflower and for the pesto. Use extra virgin olive oil for the best flavor.
Kosher salt & black pepper: Just like the oil, you will need to season both the cauliflower and the pesto.

How To Make Roasted Purple Cauliflower with Cilantro Pesto

Preheat the oven to 425 degrees F.

1. Prep the cauliflower. Instead of splitting a whole head into florets, just slice it. Those flat sides maximize contact with the pan and brown better. Don’t worry if some of the pieces break apart. It’s good to have the cauliflower in a variety of sizes. Some will caramelize more than others.

2. Toss the cauliflower with olive oil, salt and pepper. You can do this right on the sheet pan to save yourself from extra cleanup. Spread the cauliflower into a single layer.

Sliced cauliflower on a cutting board. Raw cauliflower spread across a baking sheet.

3. Roast the cauliflower, flipping halfway through roasting. It will take about 20-25 minutes to brown and caramelize. The color will turn dark purple.

4. Combine the chilies and garlic in a food processor or blender and mince them.

Roasted cauliflower on a sheet pan. Garlic and chilies minced in food processor.

5. Puree the pesto. Add the cilantro leaves, peanuts, lime juice, pepper and oil. Pulse it until everything comes together, but it is still chunkier than traditional pesto.

6. Arrange the cauliflower on a serving plate and spoon on the pesto.

Cilantro pesto in a food processor. Pesto drizzled over roasted cauliflower on a plate.

Serving

This roasted cauliflower is best served warm or at room temperature. Cilantro and peanuts may be more specific to certain Asian and Latin American dishes, but don’t hesitate to serve it with Mediterranean recipes too. It is a great side with this tahini ginger soba noodle salad, veggie tofu stir-fry or sheet pan honey garlic tofu.

Leftovers & Storage

You can keep leftovers in an airtight container in the refrigerator up to 3 days. Store the extra cilantro pesto in a separate jar, and take it out of the fridge at least 15 minutes before you plan to use it. You can reheat the cauliflower in a 350-degree F oven.

Besides eating leftovers reheated, you can chop them and toss them in a salad with your favorite greens. Add little more oil to the pesto and a splash of vinegar to turn it into more of a salad dressing. Leftovers are also great stirred into pasta, quinoa, farro or barley.

Recipe Tips

You don’t need to line the baking sheet with parchment paper. The oil that you toss with the cauliflower will prevent it from sticking. I like when vegetables make contact with the hot metal, so they brown really well.
Don’t feel pressure to only buy purple cauliflower. You can use any color. I would rather you make a substitution than not make this recipe at all. White, purple and orange cauliflower can be interchangeable.
If you’re pesto doesn’t turn out drizzle-able, then add a little more oil. Use your best judgment. Also, you may like it thicker. Then you can basically spread it over the roasted cauliflower.
You will end up with more pesto than you need for the cauliflower, so you can use it for other things. Stir it with brown rice or black beans or to top roasted vegetable tacos or a vegetable stir fry.
You can make the pesto up to 2 days in advance. Store it in an airtight container in the fridge. Let it sit out at room temperature for 15 minutes before serving it. This allows time for the oil to turn to liquid again if it becomes solid in the chill of the refrigerator.

More Cauliflower Recipes

Roasted Cauliflower Salad
Harissa Roasted Cauliflower Couscous
Roasted Curried Cauliflower
Cauliflower Pizza Crust
Tahini Roasted Cauliflower and Broccoli
Chipotle Roasted Cauliflower Tacos
Lemon Pepper Grilled Cauliflower Steaks
Tahini Roasted Cauliflower Soup

Roasted Purple Cauliflower with Cilantro Pesto