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Pan-Roasted Cauliflower With Kale Pesto and Feta
FOR THE PESTO
½ teaspoon salt, plus more as needed
⅓ cup/45 grams raw almonds
4 cups Tuscan kale leaves, stems removed (from about 1 medium bunch)
1 packed cup parsley leaves or baby spinach
⅓ cup grated pecorino Sardo or Manchego cheese (1½ ounces)
¾ cup extra-virgin olive oil
Fresh lemon juice, to taste
FOR THE CAULIFLOWER
2 tablespoons extra-virgin olive oil, plus more for serving
1 small head cauliflower (about 1 pound), trimmed and cut into bite-size florets
Salt, to taste
1½ teaspoons finely grated lemon zest, plus more for serving
¼ teaspoon Asian fish sauce
Red-pepper flakes, to taste
⅓ cup crumbled feta
Sumac, for serving
Chopped mint leaves, for serving
Chopped tarragon, for serving
Make the pesto: Heat oven to 350 degrees, and bring a medium pot of heavily salted water to a boil.
Spread almonds in a single layer on a small, rimmed baking sheet and toast until golden, about 10 minutes. Remove and let cool, then transfer to a blender.
When water comes to a boil, add kale leaves and blanch until tender, 2 to 3 minutes. Drain well and transfer to a blender with almonds.
To the blender, add parsley, pecorino, ¼ cup water and ½ teaspoon salt. Blend until smooth, adding more water if needed to allow the mixture to move. With blender running, drizzle in oil until mixture is emulsified and smooth. Taste and add more salt and lemon juice, if desired.
Prepare the cauliflower: Add 2 tablespoons of oil to a large, cold skillet. Arrange cauliflower in an even layer in a skillet and sprinkle with salt to taste. Place the skillet over medium-high heat and cook, without moving, until cauliflower is seared and dark brown on one side, 3 to 5 minutes. Flip cauliflower over and briefly cook on the other side until just tender but not mushy, 2 to 5 minutes. Remove from heat and sprinkle with a generous drizzle of olive oil, lemon zest, colatura and merkén.
To serve, spoon pesto onto a large serving platter. Top with hot cauliflower, feta, sumac, mint and tarragon. Sprinkle with more lemon zest and oil, if desired.
from: cooking.nytimes.com
½ teaspoon salt, plus more as needed
⅓ cup/45 grams raw almonds
4 cups Tuscan kale leaves, stems removed (from about 1 medium bunch)
1 packed cup parsley leaves or baby spinach
⅓ cup grated pecorino Sardo or Manchego cheese (1½ ounces)
¾ cup extra-virgin olive oil
Fresh lemon juice, to taste
FOR THE CAULIFLOWER
2 tablespoons extra-virgin olive oil, plus more for serving
1 small head cauliflower (about 1 pound), trimmed and cut into bite-size florets
Salt, to taste
1½ teaspoons finely grated lemon zest, plus more for serving
¼ teaspoon Asian fish sauce
Red-pepper flakes, to taste
⅓ cup crumbled feta
Sumac, for serving
Chopped mint leaves, for serving
Chopped tarragon, for serving
Make the pesto: Heat oven to 350 degrees, and bring a medium pot of heavily salted water to a boil.
Spread almonds in a single layer on a small, rimmed baking sheet and toast until golden, about 10 minutes. Remove and let cool, then transfer to a blender.
When water comes to a boil, add kale leaves and blanch until tender, 2 to 3 minutes. Drain well and transfer to a blender with almonds.
To the blender, add parsley, pecorino, ¼ cup water and ½ teaspoon salt. Blend until smooth, adding more water if needed to allow the mixture to move. With blender running, drizzle in oil until mixture is emulsified and smooth. Taste and add more salt and lemon juice, if desired.
Prepare the cauliflower: Add 2 tablespoons of oil to a large, cold skillet. Arrange cauliflower in an even layer in a skillet and sprinkle with salt to taste. Place the skillet over medium-high heat and cook, without moving, until cauliflower is seared and dark brown on one side, 3 to 5 minutes. Flip cauliflower over and briefly cook on the other side until just tender but not mushy, 2 to 5 minutes. Remove from heat and sprinkle with a generous drizzle of olive oil, lemon zest, colatura and merkén.
To serve, spoon pesto onto a large serving platter. Top with hot cauliflower, feta, sumac, mint and tarragon. Sprinkle with more lemon zest and oil, if desired.
from: cooking.nytimes.com