Vegan pesto cauliflower wellington makes a delicious weeknight meal. Four easy steps: roast, blend, assemble and roast again.
Preheat oven to 375 degrees & remove puff pastry sheet from freezer to thaw. Remove leaves from cauliflower head, coat with olive oil spray and place on a baking sheet lined with parchment paper. Bake for 35 minutes or until golden brown.
While cauliflower roasts, place all pesto ingredients into a food processor or blender and combine.
Unfold puff pastry sheet across a baking sheet lined with parchment parchment paper (I used the same one I baked the cauliflower on) and coat it evenly with pesto. place the cauliflower upside down on the puff pastry and add any remaining pesto sauce to the bottom of the head. Bring the edges of the puff pastry sheet together ensuring the bottom is sealed so pesto cannot escape. Flip the wellington right side up and coat with more olive oil spray and aquafaba if you have it on hand.
Bake for an additional 35 minutes or until golden brown. Let sit for 5 minutes before serving.
Nutrition Information is an estimate.
Just a heads up – this page contains some affiliate links which means I make a little bit of money if you click on select links and make a purchase. I only recommend products that I use on the reg!
Serving: 169g | Calories: 345kcal | Carbohydrates: 27g | Protein: 7g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 144mg | Potassium: 443mg | Fiber: 4g | Sugar: 2g | Vitamin A: 915IU | Vitamin C: 51mg | Calcium: 47mg | Iron: 2mg