Pesto cauliflower head

Time required: 40 minutes 
Yield: 6 portions


  • 1 cauliflower head
  • 60 mL (¼ cup) LeGrand Garden Pesto 
  • 250 mL (1 cup) LeGrand Unsweetened vegan yogurt 
  • 30 mL (2 tbsp.) LeGrand Olives and Jalapenos Pesto
  • 30 mL (2 tbsp.) LeGrand butter, softened
  • Herbs and nuts for garnish 
  • Salt and pepper

Whole roasted cauliflower is a sight to behold and never fails to delight, especially when it’s topped with a verdant blend of herbs and a creamy vegan yogurt sauce! This version delivers a browned cauliflower with LeGrand pesto and butter  that ends up soft enough — custardy almost — to serve with a spoon. And it all comes together in one pan!


  1. Place the oven rack in the middle of the oven. Preheat the oven to 400°F.
  2. On a work surface, remove the leaves and cut the base of the cauliflower to make it more stable. Place cauliflower, cut side down, on a baking dish.
  3. Coat cauliflower well with LeGrand Garden pesto and melted butter. 
  4. In a bowl, combine yogurt and the Olives and Jalapenos pesto. Set aside. 
  5. Bake for about 40 minutes or until cauliflower is tender to the tip of a knife. 
  6. Spread a generous layer of yogurt on the bottom of a plate and place the cauliflower on top. 
  7. Sprinkle it with salt and pepper. 
  8. Garnish with fine herbs, nuts and an unsweetened yogurt drizzle.

Products used

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