Roasted Purple Cauliflower with Kale Pesto

December 14, 2016


It’s December 14th, 40 degrees outside with grey skies and I’m reminding myself constantly of what I am thankful for. When winter time rolls around a lot of people hibernate and get slightly out of sorts, so in order to avoid any sight of that I’m thinking all things Christmas and the real reason for this wonderful season. This year hasn’t been the easiest for Wiley and I by any stretch, but each day that brings difficulties we tell each other that together we will make it great. This is so true for us, we work well together and balance each other and I’m so thankful for him.


In 2016 we started my business, A Happy Healthy Heart (thanks to you, I am able to keep pushing to make my dreams come true) and have actively, strongly, whole heartedly been seeking pregnancy. As I’m sure you know, when things don’t go the way you’ve planned it can be kind of a bummer, but we keep going! I haven’t given an update on our fertility journey since before my surgery so I will fill you in a bit. When the doctor went in to perform surgery she found out that I had stage four endometriosis, which is the highest stage. In addition, she found other things that were hindering us from being able to get pregnant. She removed it all and I was in recovery for about two weeks. When we had our post-op appointment, the doctor told us that she wanted us to try to conceive on our own for three months without any outside assistance and then go back if did not conceive within that time. Fast-forward to now, December is the third month since the surgery. Although we are not pregnant yet, we are very hopeful and will continue to keep trusting God. I am so grateful for the support that we have had, having sweet people in our lives makes the world of difference.


Although life isn’t always bright and shiny there is something that always makes me happy: food. Cooking is such a great outlet for me and gives me so much joy. Last weekend we took a trip to Asheville NC with some friends. We ate at a wonderful restaurant that served the most delicious cauliflower dish and it inspired this recipe. I made a kale pesto to go over the cauliflower and I think it turned out great! I hope you like it.



Roasted Purple Cauliflower with Kale Pesto

Roasted Purple Cauliflower with Kale Pesto


  • 1 whole cauliflower
  • 1 tbsp avocado oil
  • 2 tsp sea salt
  • 2 tsp black pepper
  • Kale Pesto
  • 1 cup packed chopped kale
  • 3 garlic gloves
  • 1 tbsp chopped red onion
  • 3-4 tbsp avocado oil
  • ¼ cup raw cashews
  • juice of half a lemon


  1. Preheat oven to 375 degrees F. Rub oil all over cauliflower, even the bottom and sprinkle with salt and pepper. Place in small cast iron pan or baking sheet and cook for about 30 minutes.
  2. In the mean time prepare pesto. In a food processor combine kale, garlic, onion and lemon juice. Gradually pour in avocado oil. Remove lid and add cashews. Pulse until well combined. The pesto is ready when it is smooth and creamy.
  3. Remove the cauliflower from the oven. Spread pesto over cauliflower using a spoon, you will have some leftover pesto. Place back in oven and cook for an additional 10 minutes.
  4. Slice and serve warm.
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