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Roast cauliflower florets with kale and walnut pesto
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Ingredients
ROAST CAULIFLOWER FLORETS
- 1 head cauliflower, cut into 2-inch florets
- 2 tablespoons avocado oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup kale and walnut pesto
KALE AND WALNUT PESTO
- 1 pound lacinato kale (about 1 bunch)
- Kosher salt
- Freshly ground black pepper
- 1/2 cup raw unsalted walnuts
- 1 garlic clove
- 1 tablespoon fresh lemon juice
- 1/2 cup extra-virgin olive oil
Directions
ROAST CAULIFLOWER FLORETS
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Spread the cauliflower florets over the prepared baking sheet, drizzle with the avocado oil, and season with the salt and pepper.
- Toss to coat.
- Arrange the florets in an even layer and roast until golden brown and slightly softened, 25 to 30 minutes.
KALE AND WALNUT PESTO
- Use your hands to strip the kale leaves from the stems.
- Fill a large bowl halfway with cold water and add a couple of hand- fuls of ice. Set it nearby.
- Bring a large saucepan of water to a boil. Season with 1 tablespoon salt, add the kale, and blanch for three minutes. Transfer the kale to the ice water and let cool completely, three to four minutes.
- Transfer the kale to a colander and squeeze it to drain well. Set aside.
- In a small dry skillet, toast the walnuts over medium heat, stirring occasionally to prevent burning, until lightly browned and fragrant, about three minutes.
- Transfer the walnuts to a food processor and add the kale, garlic, lemon juice, and a pinch each of salt and pepper. With the food processor running, slowly drizzle in the olive oil until fully incorporated. Taste and adjust the salt and pepper as desired.
- Transfer the pesto to a jar, cover, and refrigerate until ready to use. The pesto will keep in the refrigerator for up to 5 days or in the freezer for up to 6 months.
TO SERVE
- Transfer the warm cauliflower to a medium bowl and toss with the pesto. Serve immediately.
