| 5 | 13 | 253 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 8 min | 4 |
| 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) |
| 1/4 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.
| Meat Alternative | 0.3 |
| Vegetables | 4.0 |
