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Makes 4 servings
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Arugula Pesto
Cauliflower
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Arugula is a wonderful summer alternative to basil.
Peppery and pungent, it can add an unusual
flavor profile to any dish you make. Made into
a pesto, it can be frozen for later use or
used to enhance regular dishes to bigstar status. I used pumpkin seeds to
make this pesto recipe nut free.
1 head cauliflower
2 cups packed fresh
arugula
1/3 cup green
pumpkin seeds
1/3 cup extra virgin
olive oil
Pinch salt
1 clove fresh garlic
1 tsp fresh lemon zest
1 TBSP olive oil
Cut stem out of
cauliflower and break into
2-inch florets. In a cast iron
skillet, heat olive oil and add
cauliflower florets. Roast in
pan, stirring often on mediumhigh heat until starting to brown and
turning soft; about 12 minutes.
In a food processor, add 2 cups of
arugula, lightly chopped garlic clove, pinch
of salt, lemon zest, pumpkin seeds and olive oil.
Pulse 5 or 6 times until it resembles pesto. Scrape
down sides of food processor once or twice. It should be a
bit chunky and not completely smooth.
Remove cauliflower from stove and toss in 1 cup of pesto.
Serve immediately.
18 July 2014 eNewsletter