Vegan Delicacy

Potatoes and Cauliflower with Wild Garlic Pesto

4.923075
Average: 4.9 (13 votes)
(13 votes)
Potatoes and Cauliflower with Wild Garlic Pesto

Potatoes and cauliflower with wild garlic pesto - Simple, but delicious: This is the taste of spring! Photo: Isabelle Philippi

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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
474
calories
Calories

Healthy, because

Even smarter

Nutritional values

Wild garlic contains many vital substances, including chlorophyll, a secondary plant substance that acts as an antioxidant and protects the body's cells from damage by free radicals. 

Instead of cauliflower, you can also enjoy other vegetables with thsee baked potatoes with wild garlic pesto. In spring, for example, white asparagus is a perfect accompaniment.

1 serving contains
(Percentage of daily recommendation)
Calorie474 kcal(23 %)
Protein14 g(14 %)
Fat29 g(25 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage12 g(40 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E6.6 mg(55 %)
Vitamin K92.5 μg(154 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.7 mg(64 %)
Vitamin B₆0.9 mg(64 %)
Folate171 μg(57 %)
Pantothenic acid3.4 mg(57 %)
Biotin6 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C235 mg(247 %)
Potassium1,654 mg(41 %)
Calcium107 mg(11 %)
Magnesium120 mg(40 %)
Iron4.3 mg(29 %)
Iodine9 μg(5 %)
Zinc2.1 mg(26 %)
Saturated fatty acids3.7 g
Uric acid170 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
14 ounces potatoes
4 tablespoons olive oil
salt
peppers
sweet ground paprika
18 ounces Cauliflower
1 bunch Wild garlic
1 ounce almonds
8 tablespoons Vegetable broth (or water)
How healthy are the main ingredients?
CauliflowerCauliflowerpotatoolive oilalmondsalt
Preparation

Kitchen utensils

1 Blender

Preparation steps

1.

Wash the potatoes thoroughly and cut into slices. Mix in a bowl with 1 tablespoon of olive oil, salt, pepper, and paprika powder. Line a baking tray with baking paper and spread potatoes on one half of the tray. Bake potatoes in a preheated oven at 400°F / 200 °C for about 20 minutes.

2.

In the meantime, wash and clean the cauliflower and cut it into florets. Peel and chop the stalk. Mix the cauliflower in a bowl with 1 tbsp. olive oil, salt, and pepper. Remove the potatoes from oven, place cauliflower on the free half of the baking tray, and cook both together for another 20 minutes.

3.

In the meantime, wash the wild garlic and shake dry. Roast almonds in a pan without fat until they smell lightly toasty. Let the almonds cool slightly and puree them finely in a small chopper with wild garlic, the remaining olive oil, and vegetable stock or water. Season to taste with salt and pepper.

4.

To serve: Put potatoes and cauliflower on 2 plates and drizzle with pesto.