Purple Cauliflower with Parsley Pesto

5 13 253
Ingredients Minutes Calories
Prep Cook Servings
5 min 8 min 4
Purple Cauliflower with Parsley Pesto
Health Highlights


1 large head Cauliflower, purple
1/3 cup whole Almonds, raw (for pesto)
1/4 cup Olive Oil, Extra Virgin (for pesto)
1 clove(s) Garlic (optional,for pesto)
1 dash Himalayan sea salt (for pesto)


To make the cauliflower, place 2 inches of water in a pot and bring to a boil. Place steamer basket in it, add cauliflower, and cover. Cook for approximately 6-8 minutes, or until easily pierced with a fork.

Meanwhile, make the pesto: Add all pesto ingredients to a bullet blender, and blend until smooth. This makes a thick, dippable pesto. You could add a little more oil, about 1/2 tsp to 1 tsp, if you want to thin it out or need extra liquid for your blender to blend.

When cauliflower is done, place it in a bowl, spoon pesto over it and toss to mix well, or put pesto in a small bowl, to use as a dip.

Nutrition Facts

Per Portion

Calories 253
Calories from fat 184
Calories from saturated fat 25.5
Total Fat 20.4 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 13.4 g
Cholesterol 0
Sodium 226 mg
Potassium 724 mg
Total Carbohydrate 13.4 g
Dietary Fiber 5.8 g
Sugars 4.6 g
Protein 6.8 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 4.0

Energy sources