Whole Roasted Cauliflower with Tomato Pesto and Kale-Couscous Salad

A whole roasted cauliflower makes a beautiful centerpiece for this light vegan meal. With its bright colors, you could serve this as a side dish for your next holiday meal.

Cauliflower:
1 head cauliflower, trimmed of leaves and core removed
1 tablespoon extra-virgin olive oil
Salt and pepper to taste

Pesto:
1/4 cup sun-dried tomatoes, rehydrated in hot water if needed
2 tablespoons olive oil
3 tablespoons lemon juice
Salt and pepper to taste

Salad:
1 cup whole wheat couscous
10 ounces kale, stems removed and chopped
1/2 cup kalamata olives, chopped
1/3 cup toasted walnuts, chopped
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 garlic clove, minced
Salt and pepper to taste

View the full recipe at An Avocado A Day →