Wouldn’t you hate to be underrated? No one recognizing your multiple talents and skills. Your ability to connect with people, how you solved that crazy difficult problem at work, how you manage to cook a healthy dinner after a full day of problem-solving at work, exercising and running errands. Oh, and let’s not forget how you can contort your body to squeeze into your hamper. Okay, so maybe not that last one. But in my opinion cauliflower is seriously one of the most underrated veggies. It’s got no color, no real flavor. It looks like it’s trying to be broccoli, but failing. Psschhhttt…well we know what happens when you judge a book by its cover and don’t venture out of our bubbles. This purple cauliflower is laughing in everyone’s face. You thought cauliflower was only white?! It can be purple, golden (if you look at the pic on my sidebar), and green, too. I can’t help buy buy it when I see it. Who doesn’t wanna eat food that looks colorful and beautiful? It just draws me over to it and I apologize if I sound like a broken record about this. Well actually I don’t and I believe this is where I should write #sorrynotsorry but I’m usually pretty late in the game when it comes to hashtags.
Okay, so some people might not be that into cauliflower no matter what color. And we know we need to eat our veggies, especially since we are only in the 2nd week of the New Year and people are making resolutions to be healthier this year. So how can we make food that we like? Add something to it that you DO like. Add herbs, spices, condiments (careful with this last one as a huge pour of Velveeta cheese just added all sorts of processed junk and extra calories to your veggies). Though this cauliflower was bangin’ roasted with salt and pepper I knew that it would need an extra kick for some non veggie lovers to dive in as I had. And who doesn’t like pesto? This pesto is vegan and made with macadamia nuts because, well that’s what I had on hand AND I thought it would make it creamier so I didn’t have to add cheese. I even added some arugula for extra veggie power. This is a perfect way to “hide” extra veggies into your day.
Pesto purple cauliflower
1 medium head of cauliflower (any color will do)
salt and pepper to taste
3 c. basil
1 c. arugula.
1/4 c. macadamia nuts (or pine nuts or walnuts)
1/4 c. olive oil
1 garlic clove
juice of 1/2 lemon
1 tbsp. water
Pre-heat the oven to 375˚F. Remove any outer leaves from the cauliflower and chop off the stem. Turn the cauliflower on its “head” so the flowers are laying on the counter and the stems are facing you. Chop into florets. Place in a single layer on a roasting pan and drizzle with olive oil, salt and pepper and stir to coat. Bake for 20-25 minutes, stirring halfway in between.
Meanwhile, combine all of the ingredients for the pesto in a blender or food processor. You may need to scrape down the sides of the food processor halfway through the process.
Place the roasted cauliflower in a bowl and toss with pesto sauce.
Other farmers market veggies that rock my peepers and my taste buds socks off:
Simple roasted cauliflower and brussel sprouts
Persimmons, quince and asian pears