Chef’s favorite flower? Cauliflower, of course!
I love the texture of steamed cauliflower. It has such a comfort aspect! When you have to avoid so many other culinary vices, due to allergies and sensitivities, one simply finds comfort in other dishes.
Honestly, I’m perfectly happy just snacking on it, as is, but sometimes one needs to dress up a bit. Have you ever tried making Carrot Top Pesto? It’s easy, it’s beautiful, it has an immense level of flavor and your compatriots ’round the table will be thrilled. The pictured dish was served with some lovely pork chops.
Carrot Top Pesto
3-4 Cloves of garlic
1/4 C Pine Nuts, toasted
Fresh carrot tops from 2-3 carrots, organic
Olive oil
Salt
Lemon Juice
Simply drop your garlic and cooled pine nuts into the food processor. When they are rough chopped add the carrot tops and a tablespoon or so of olive oil. Go for it. If the greens won’t chop, push them down with a rubber scraper and add a touch more olive oil. When everything is emulsified add a dash of salt, a small squeeze of fresh lemon juice and more olive oil until you have the desired texture.
Carrot Top Pesto can be used in many of the same ways you would use Basil Pesto. I garnished my cauliflower and pesto dish with some Pecorino Romano cheese. Many individuals with dairy sensitivity can indulge in cheeses made from sheep and/or goat milk. Pecorino means sheep. Do check labels, like always, though.