Pan-seared Cauliflower with Kale Pesto

While initially I created this dish as a side to some sort of healthy protein, the more I snacked on it (while plating it up), the more I decided that this could be the highlight of a meal.  Served over polenta or quinoa and with a salad, I’d be a happy camper.  Only those major meat-lovers would be sad to not have their mainstay.  The rest of us, though?  Yum.

Pan-seared Cauliflower with Kale Pesto
Did you know that the green leaves on the bottom of the cauliflower heads are edible? Use them for kimchi, a small slaw, garnish or in a stir-fry. Think about them as you would cabbage.

1 head cauliflower
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
Several grinds of fresh black pepper
2 anchovies, minced
1/2 cup kale pesto
2 tablespoons pine nuts

Remove the green leaves from the cauliflower. Make slices 3/4-inch thick beginning at one end as you would bread. When you reach the core, turn the flat side down and repeat until you have cut all four sides. Discard the harder and more fibrous core.

Heat a large skillet over medium-high heat and add the oil. Add the cauliflower, salt and pepper and cover with a lid. Check often to stir and reduce heat to medium if the pieces begin to darken too much. Break any large pieces with a wooden spoon. When the cauliflower begins to soften, about 10 minutes, add the anchovies and mix in well. Add the kale pesto, mix well and transfer to a bowl or platter. Sprinkle with the pine nuts and serve.

Serves 4 to 6

Kale Pesto
This pesto is slightly milder than the perfumy basil variety, with a minor bitter note. It’s a star in our house and is used in soups, pastas, sandwiches and pizzas – all the ways you would consider for a traditional pesto. Also, if you have someone with a pinenut allergy, sunflower seeds are an excellent substitute.

8 ounces kale leaves, stems removed
1/4 cup extra virgin olive oil
1/2 teaspoon kosher salt
Several grinds of fresh black pepper
2 ounces grated Parmesan cheese; about 1/2 cup
1/4 cup pine nuts
3 teaspoons minced garlic; about 3 cloves

Combine all ingredients in a food processer. Freeze what you won’t use within a few days.

Makes 2 cups

Annie
Lovin’ my veggies