Dr. Beth's Cauliflower Pesto
Dr. Beth's Cauliflower Pesto
Serves: 2-3
Cauliflower Pesto

Cut up a small head of cauliflower into small pieces
Place in glass baking dish or even a cookie sheet would work.
Add about 2 tablespoons melted EV coconut oil and toss or stir to coat
Add a bit of sea salt and black pepper if desired.

Roast in 375° F. oven until soft.
Can put under broiler to brown it a bit if desired.

In processor, blend:
  • 3 garlic cloves
  • 2 ounces parmesan cheese
  • 1/2 teaspoon sea salt
  • one tablespoon lemon juice
  • 8 ounces fresh baby spinach leaves
  • 8 ounces fresh basil
  • Cayenne pepper flakes if desired.
  • about 1/2 teaspoon of Italian Seasoning

When well blended, slowly pour in from the top while running
  • about 1/3 cup EV olive oil

When Cauliflower is done, remove from oven and add about 1/3 to 1/2 cup of the pesto and 1/4 cup shredded parmesan cheese. Toss to coat and serve!

Recipes for Life Cookbook
Dr. Beth's Weight Loss Solution