Wrap the bell pepper in aluminum foil and place it on the same baking tray
Place baking tray in oven
Roast cauliflower and bell pepper for 20-25 minutes until the cauliflower has browned
Remove from the oven and let them cool
While the veggies are roasting, cook the orzo pasta
In a blender, add all the ingredients for the basil pesto tahini
Blend on low until all the ingredients are blended
Set aside a half cup of the basil pesto tahini and refrigerate the remaining sauce
Open the roasted bell pepper foil and remove the skin from the pepper
Dice the bell pepper finely
In a pan, add the cooked orzo, roasted cauliflower, bell pepper and the basil pesto tahini sauce
Set the heat to medium and gentle mix all the ingredients
Cook for no more than 4 minutes
Turn off heat and serve immediately
Notes
- Nutrition info is approximate- This recipe makes about 1.5cups of the basil pesto tahini. However, I only used about 1/2 cup of it. Refrigerated the rest and will use it up in 2 weeks
Nutrition
Calories: 357kcal
Keyword How to roast cauliflower, Vegan cauliflower salad