Black Pepper Free Basil-Pesto Cauliflower & Apple Salad
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Learn more →Ingredients
4 servings
For the salad
- 1 medium head cauliflower, cut into small florets (about 5 cups)
- 2 tbsp olive oil
- ½ tsp fine sea salt, divided
- 2 medium crisp apples (such as honeycrisp or fuji), cored and thinly sliced
- 3 cups baby arugula
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup olive oil
- 2 cloves garlic, peeled
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
- 1 tsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Spread the cauliflower florets in a single layer on the prepared sheet, drizzle with 2 tbsp olive oil, and sprinkle with 1/4 tsp of the sea salt. Toss to coat, then spread back into a single layer.
- 2
Roast the cauliflower for 22–25 minutes, flipping once halfway through, until the edges are deep golden and the florets are tender when pierced with a fork. Remove from the oven and let cool on the pan for 5 minutes.
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