Roast Cauliflower with Coriander & Chilli Pesto

This Roasted Cauli with Coriander & Chilli Pesto sauce is a must-make dish, especially when looking for a vegetarian or vegan option that can take centre stage.

Ingredients

1 big cauliflower
1 cup cider (we used the delicious De Grendel Three Spades Cider)
1 cup vegetable stock
100g butter (you can opt for vegan butter too), cubed
5 cloves garlic, with skin on
5–7 strips of lemon rind
Salt and pepper, to taste
4 tsp Pesto Princess Coriander & Chilli Pesto
1⁄4 cup of cream (vegan or normal)

To garnish (optional)

A handful of grated cheese
A handful of crispy chickpeas
Fresh thyme or chopped basil

How to

Preheat the oven to 220°c.

Place the cauliflower, cider, stock, butter, garlic, lemon rind, salt and pepper in a deep roasting pan. Cover tightly with foil and roast, basting with the pan juices every 30 minutes, for 1 hour 30 minutes.
Towards the end of the cooking time, uncover, baste again and roast for a further 15 minutes or until golden brown.
To make the sauce, combine the Pesto Princess Coriander & Chilli Pesto with the cream. Once the cauliflower is out of the oven pour over the sauce.
Garnish with cheese, crispy chickpeas and fresh herbs.