pesto broccoli over roasted cauliflower recipe

Steamed Head of Cauliflower with Broccoli Pesto Recipe

Cauliflower and broccoli make the perfect couple in this nutritionally power-packed, and equally delicious, recipe that never fails to wow the eye as well as the palate.
Course Entree, Side Dish, Vegetables
Keyword broccoli, cauliflower, cruciferous vegetables, easter side dish
Servings 4


  • 1 whole head of cauliflower rinsed outer leaves removed, stem trimmed flat
  • 2 cups broccoli florets well trimmed
  • 2 cloves peeled garlic
  • 1/2 cup fresh basil leaves
  • 1/2 cup flat leaf parsley
  • 3/4 cup olive oil
  • 1/4 cup grated parmesan cheese
  • 3 Tbs. yellow miso
  • 1/2 tsp. kosher salt or more to taste
  • 1/4 tsp. fresh cracked pepper


  1. Add 1 cup water to cooking pot and steam broccoli until bright green and tender.
  2. Place broccoli, garlic, basil, parsley, olive oil, salt and pepper in a food processor and pulse until smooth, 3-4 minutes. Adjust the seasonings to taste.
  3. Place head of cauliflower, stem side down, in a large pot with 1" of boiling water and 2 Tbs. yellow miso. Steam for 15-20 minutes until cauliflower is slightly tender. Remove cauliflower and water from pot.
  4. Place the head of cauliflower on a platter and slice into wedges. Pour the pesto over the top of the wedges and serve.