Whole Roasted Cauliflower with Kale Pesto

(This recipe pulls vegetables off the sidelines and let them shine in this main dish. And kale pesto is crazy good. This is a fun meal to share!)


1 head of cauliflower
1/3 cup of olive oil
1/4 teaspoon of salt
1/4 teaspoon of cumin
a pinch of cayenne
black pepper
2 cloves of garlic, pressed or minced
1 tablespoon of lemon juice

for the kale pesto:

1 bunch / 10 leaves / about 3 cups of kale, ribs removed + chopped
1/4 cup of pine nuts
1 clove of garlic, minced
1/2 teaspoon of salt
1/4 cup of extra virgin olive oil

Options for serving: 1 cup of cooked millet, quinoa, brown rice (or your favorite grain). Currants or raisins add a nice sweet touch. Walnuts or pine nuts would make a nice additional as well.


Roast the cauliflower:
Pre-heat the oven to 400F. In a small bowl, whisk the olive oil, salt, cumin, cayenne, black pepper (to taste), garlic and lemon juice. Remove any green leaves from the base of the cauliflower, and place it on a parchment lined baking sheet. Brush the marinade over the cauliflower, making sure to cover it all (including the underside). Pour any extra over the top. Roast the cauliflower for about 45 minutes, until the top is starting to brown and it is fork tender.

While the cauliflower is roasting, make the kale pesto:
Bring a large pot of water to a boil. Prepare an ice bath and have it waiting next to the boiling water. Add the kale to the boiling water and blanch for 2 minutes. Using a slotted spoon or tongs, remove the kale from the boiling water and add it to the ice bath. Leave it in the ice bath for 1-2 minutes, then strain and squeeze the kale to get rid of any excess moisture. Place all of the ingredient except for the olive oil in a food processor and pulse a few times until everything is chopped. Then add in the olive oil in a slow stream until it is emulsified. If you like a thinner pesto, add in some water a tablespoon at a time until you have the desired consistency. Remove from the food processor and place in a small serving bowl.

Assemble the dish:

If you are using millet + currants, spoon them out onto the bottom of a serving dish and drizzle with olive oil and season with salt and pepper. Place the cauliflower on top and spoon about half of the kale pesto over the top. Reserve the other half of the pesto for dipping. If sharing this with a few people, I think it is fun for everyone to take a fork and knife to it and cut off their own pieces. I would serve this warm, right away. If you have extra pesto (which is highly unlikely) you can store it in an air-tight container in the fridge for a couple of days.

Source: www.whatscookinggoodlooking.com