Pesto Roasted Potatoes and Cauliflower [Vegan]

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Tender potatoes and cauliflower florets are tossed in oil and salt, baked, and then coated in a flavorful pesto marinade. Fresh basil, fragrant garlic, and a bit of onion powder pack this dish with flavor. This side will accompany any dinner beautifully.

Pesto Roasted Potatoes and Cauliflower [Vegan]

Ingredients

4 medium potatoes cubed
1 medium cauliflower chopped
5 tablespoons oil
1/2 packed cup basil
1/2 cup pine nuts
Salt
1 garlic clove
A dash of onion powder
Nutritional yeast flakes (optional)

Preparation

Coat cubed potatoes in 1 tablespoon oil and a dash of salt. Bake for 55 minutes at 400°F.
Coat chopped cauliflower in 1 tablespoon oil and a dash of salt. Bake for 45 minutes at 400°F.
In a food processor, blend a 1/2 cup of basil, a 1/2 cup pine nuts, salt, 1 garlic clove, a dash of onion powder, and 3 tablespoons of oil, more if desired.
Allow vegetables to cool for a minute or two once done cooking before coating in pesto. Serve.

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AUTHOR & RECIPE DETAILS

Budget-friendly bites that make plant-based snacking fun. Melanie and Mark Sorrentino are the cheap suckers behind Rich Bitch Cooking Blog. Together they've trainhopped, tattoo'd their wedding rings on their fingers then moved into a 150 sqft home in the woods with no plumbing for a year. They entertain all ways to eat cheap vegan meals. Each recipe is simplified to the point of no return. These rebels do what they want including eating the best meals in the galaxy.