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Roasted Cauliflower ‘Steak’, Spring Vegetable Medley, Pistachio Pesto (for 2+)

$14.50 $13.00

For this enticing vegetable platter, we thickly slice a whole cauliflower cross-wise, lightly drizzle with olive oil and sprinkle with crushed peppercorns, and sea salt, and slow roast in the oven.  The tender cauliflower is accompanied by a medley of seasonal vegetables – roasted carrots, Brussels sprouts, broccoli, butternut squash, zucchini. Jay’s fresh Pistachio Pesto (made with pistachio nuts, cashews, garlic, fresh basil, spinach, olive oil, and Parmesan) arrives on the side. To serve, dollop the pesto over warm vegetables at the table. Simple, yet delicious…..best of all, it tastes like spring! Serves 2+. #VegetablePlanet

Only 2 left in stock