Broccoli & Cauliflower w Pesto Cream & Slivered Garlic

Broccoli & Cauliflower w Pesto Cream & Slivered Garlic
An excellent side dish, that's tasty enough to have on its own as well 🙂 Amounts of cauliflower and broccoli are totally up to you, but the recipe for the sauce is for about 3-4 cups of vegetables
Prepared by:
Cuisine: vegan
Recipe type: veggies
You need
  • ⅓ cup Cashew Cream
  • 1 tbsp vegan pesto (basil)
  • non dairy milk, about ⅓ to ½ cup, depending on how thick your cashew cream is
  • salt to taste
  • pepper
  • 4 cloves of garlic, sliced thinly lengthwise
  • ½ tbsp oil
To do
  1. tear or cut the cauliflower and broccoli in florets and cook (boil or steam) till it still done but still with a crisp
  2. in the meantime, put the oil in a small skillet and add the slices of garlic
  3. fry it till it's nice and golden - don't let them go black as they will be bitter
  4. in a small sauce pan, mix the pesto with the Cashew Cream and non dairy milk add salt and pepper to taste.
  5. add as much milk as you need to get it to the consistency you like. If you leave the sauce to sit on the stove, it will thicken. Just add fluids again and stir well
  6. drain the vegetables, transfer to bowl, top with sauce and garlic and there you go, done.


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