This recipe was posted on our Instagram here, but we wanted to make sure you all can see it on the site as well!
- Olive Oil
- 1/2 cup sun-dried tomatoes in oil
- 1/4 cup ricotta
- 1/4 cup parmesan
- 2 tablespoons walnuts
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon ground oregano
- 2 garlic cloves, chopped
- 1/2 teaspoon salt
Slice the cauliflower length wise
Drizzle some EVOO
Add spices (we used salt, pepper and paprika)
Roast @ 450F for 25 mins ⠀
Pulse all ingredients for the pesto together. Enjoy with the roasted cauliflower!
We topped this batch off with Tomato & Ricotta Pesto (drooling just thinking about it). This recipe so good and E.A.SY. Make a meal out of it by serving with a protein + some carbs