Coconut Roasted Cauliflower with Parsley Pesto

4.0/5 rating (1 votes)
Coconut Roasted Cauliflower with Parsley Pesto

This recipe was inspired by Alex Guarnaschelli while i was watching the food network during the Thanksgiving weekend.  I just love cauliflower and have an herb garden which includes parsley therefore this recipe was created!  I also always have canned coconut milk on hand for my smoothies.  

During her segment she suggested the cauliflower be marinated for at least 2 hours.  I marinated for exactly 2 hours.  She said it could be marinated overnight and I don't think that's a great idea because I marinated one overnight at first and the coconut over powered the other favors so this recipe is my #2 cauliflower.

I was home alone for a few days after Thanksgiving and made this for me.  It lasted me several meals and I enjoyed every bite.  My parsley pesto is more like a dressing then a pesto.



  • 1 large head cauliflower
  • 2 teaspoons kosher salt
  • 1 12 ounce can coconut milk, unsweetened
  • 1 teaspoons red pepper flakes
  • 1 teaspoon freshly ground pepper
  • ------Parsley Pesto------
  • 2 cups flat-leaf parsley
  • 2 cloves garlic, peeled
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 lemon zest, set aside
  • 1 lemon juiced
  • 1-2 tablespoons red wine vinegar
  • 1 cup extra-virgin olive oil


  1. Whisk coconut milk, salt, pepper and red pepper flakes together in a large bowl.  Trim cauliflower and place in the bowl top side down.  Cover and marinade for 1 hour then flip over to the other side for another hour.  

  2. Preheat oven to 375 degrees F.  Place whole cauliflower on a baking sheet and roast for 1 hour.

  3. Meanwhile add parsley, salt, pepper, lemon juice and wine vinegar to your food processor.  Process a few times then on low slowly drizzle in olive oil until you have a dressing consistency.  Place in a bowl and add in lemon zest then combine.

  4. When cauliflower is done place on a cutting board and cut into slices about 1 inch thick and place on a platter.  Drizzle with pesto and serve.

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