Paleo Magazine Express July 2014 | Page 18

cipe Design sica Flaniga n Makes 4 servings er : s Je Arugula Pesto Cauliflower Re 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