Dishing Up the Dirt

spicy roasted cauliflower and carrots with parsley pesto


I spend most of my days hanging out with two dudes. We listen to country music, pee outside, pull weeds, move irrigation pipes, and fill up our time planting crops.


Don’t get my wrong, I love digging in the dirt with Taylor and Henry. The three of us make a really good team. However, every once in a while a girl just needs to hang out with a good friend and drink some nice beer.


My dear friend Emily drove all the way down from Seattle to come drink some local beer and check out Tumbleweed Farm. I used her visit as an excuse to ditch the farm early and catch up over a few cold pints. The weeds will still be there tomorrow….. Girlfriends are the absolute best!


Spicy Roasted Cauliflower And Carrots With Parsley Pesto

Prep Time: 10 mins    Cook Time: 25 mins    Serves: 4

  • 1 head organic cauliflower, cut into florets
  • 6 large organic carrots, cut into 1 inch pieces
  • 1 TBS olive oil
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • salt and pepper to taste
  • For the Pesto:
  • 4 cups parsley, stems removed and chopped
  • 3 cloves of garlic, minced
  • 1 tsp fresh lemon juice
  • 1/4 cup parmesan cheese
  • 2 TBS walnuts
  • salt and pepper to taste


  1. Preheat oven to 400 degrees. 
  2. In a large bowl combine all ingredients. Place on a prepared baking sheet and roast in the oven for 18-25 minutes turning veggies halfway through cooking time.
  3. While veggies roast prepare the pesto by combining all ingredients into a food processor until pesto is smooth. Add more oil if necessary.
  4. Serve pesto with roasted veggies and enjoy!


As always you this recipe as a guide and taste test as you go. Adjust measurements and ingredients as necessary.

Leave a Reply

13 thoughts on “spicy roasted cauliflower and carrots with parsley pesto

  1. Terry erb says:

    Sounds lovely.
    Can’t wait to try it…

  2. Simply Life says:

    Sounds like a great friend!

  3. Julia says:

    I’ve never made parley pesto! I heared parsley is GREAT for cleaning out your liver…and I have been drinking a lot of wine lately…..:) The spicy cauliflower and carrots with the sauce looks fabulous. Hope you and Taylor had a great long weekend! Do farmers take Memorial Day off? 😉

  4. I’ve never thought to use veggies or pesto as an appetizer this way, so fun!

  5. I am loving the spicy flavors you have got going on here! Yum, yum :).

  6. Joanne says:

    Boys are great but…some girl time is DEFINITELY necessary every once in a while! Have fun! I’m loving this roasted cauliflower and carrot dish! My kind of meal.

  7. Abby says:

    now that sounds like some awesome girl time, a few drinks, snackin’ on this….yum! That parsley pesto sounds fantastic!

  8. You really just can’t beat drinks with a good girlfriend. 🙂 Hope you had a good holiday weekend!

  9. I’ve never thought to use pesto as a dip. Love the idea! Hope you enjoyed the weekend!

  10. I discovered spicy roasted cauliflower last year and it changed how I cooked many vegetables. To add pesto is just a genius next step! Our friends are very necessary and we should always make time for them.

  11. I made parsley pesto last week for the first time ever and loved it!! And that cauliflower looks perfect!

  12. Leah Cain says:

    about how much oil do you start with for the pesto?

    1. Andrea says:

      To be honest, I’m not sure (this is an old recipe that needs updating!!!) I’m assuming 1/4 cup. Go up from there until you reach your desired consistency. happy pesto making!

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