Purple Cauliflower with Parsley Pesto

5 13 265
Ingredients Minutes Calories
Prep Cook Servings
5 min 8 min 4
Purple Cauliflower with Parsley Pesto
Health Rating


1 large head Cauliflower, purple
1/3 cup whole Almonds, raw (for pesto)
1/4 cup Olive oil (for pesto)
1 clove(s) Garlic (optional,for pesto)
1/4 tsp 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 265
Calories from fat 185
Calories from saturated fat 22.4
Total Fat 20.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 14.0 g
Cholesterol 0
Sodium 103 mg
Potassium 718 mg
Total Carbohydrate 13.2 g
Dietary Fiber 5.0 g
Sugars 4.6 g
Protein 6.9 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 4.0

Energy sources

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