This cauliflower side dish is seasoned with olive oil, garlic, salt and pepper, roasted until crisp and brown and then tossed with a delicious green pea pesto. Source: Diabetic Living Magazine

Diabetic Living Magazine


Green Pea Pesto
Garlic Roasted Cauliflower


Instructions Checklist
  • To prepare Green Pea Pesto: In a food processor, combine peas, parsley leaves, basil, mint, water, Parmesan cheese, shallot, lemon juice, salt, pepper, and, if desired, cayenne pepper. Cover and pulse until desired consistency, adding more water, 1 tablespoon at a time, if necessary. Set aside or store in an airtight container in the refrigerator for up to 2 days.

  • To prepare Garlic Roasted Cauliflower: Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with foil and coat with cooking spray.

  • In a very large bowl, combine cauliflower and garlic. Add oil, salt, black pepper, and, if desired, crushed red pepper; toss to coat cauliflower.

  • Spread cauliflower mixture in the prepared baking pan. Roast for 15 minutes. Stir. Roast for 10 to 15 minutes more or until edges are brown and cauliflower is crisp-tender. Toss with Green Pea Pesto just before serving.

Nutrition Facts

60 calories; total fat 3.7g 6% DV; saturated fat 0.6g; cholesterol 1mg; sodium 186mg 7% DV; potassium 238mg 7% DV; carbohydrates 5.5g 2% DV; fiber 2.1g 8% DV; sugar 2g; protein 2.2g 4% DV; exchange other carbs 1; vitamin a iu 439IU; vitamin c 36mg; folate 46mcg; calcium 35mg; iron 1mg; magnesium 15mg.

Reviews (1)

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Rating: 4 stars
I made the roasted cauliflower as a last minute thing. It was great WITHOUT the pesto. The pesto didn't turn out so great. The cauliflower needed only the spices olive oil & garlic. I made sure to roast the cauliflower a little longer than suggested. I made sure it was browned nicely. I could've eaten the whole head of cauliflower myself. 4 stars because the pesto didn't work. Read More