Crushed Pesto Potatoes & Roasted Cauliflower
20 min
Veggie
176461
For 2 Portions
400 g
fingerling potato
50 g
tomato, sun-dried
40 g
Parmesan
30 g
pine nut
1/2
cauliflower
4 tbsp
olive oil
1 tsp
chili flake
1 clove(s)
garlic
pepper
salt
1. All set?
2. Toast pine nuts in a dry pan until golden.
3. Meanwhile, wash and cook potatoes in salted water for about 10 min.