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One of my Top 3 Mexican Restaurant in Los Angeles is Bar Amá. It's right in the heart of Downtown, a little spot that probably seats around 40 people max. But they make out of the ordinary dishes, it's quite different than your typical Mexican menu. One of my favorite dishes on the menu is their 'Cauliflower & Cilantro Pesto.' This is my twist on that recipe. The original recipe has Cojita cheese in the pesto and on top. I don't really like cheese so I left that out for a healthier, vegan version of the dish. Also, the original recipe has raw cashews in it. I didn't have any on hand so I used raw walnuts instead... tastes just as amazing! Roasted Cauliflower with Cilantro and Walnut Pesto is a quick, delicious, and completely crave-able side dish. This side dish is also great for a few days later. It tastes even more delicious as leftovers a day or two after you make it, which makes it a perfect lunch side when you’re on the go! This dish has an amazing taste you won't get enough of, a hint of nuttiness with the freshness from the cilantro and the tang from the lime. It's simply a fiesta in your mouth.


  • 1 head cauliflower, cored and separated into small florets

  • 2 tablespoons olive oil

  • 1 teaspoon turmeric

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1/2 teaspoon red pepper

  • Juice of 1/2 a lime.

  • Handful of fresh cilantro leaves, minced


  • 1 bunch cilantro

  • 1/4 cup raw walnuts

  • 1/2 cup olive oil

  • 1 clove garlic

  • Zest of 1/2 lime

  • 1/2 jalapeño

  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees F.

  2. Toss together cauliflower, 2 tablespoons olive oil, turmeric, salt, black pepper, and red pepper.

  3. Place on a baking tray and in the oven for 30 minutes.

  4. In the meantime, pulse together all pesto ingredients in a food processor.

  5. Remove cauliflower from oven and toss together with the pesto sauce. Sprinkle with fresh cilantro and lime juice and serve immediately.

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