roasted cauliflower with kale almond pesto
- 1/3 cupalmonds
- 2red jalapeño pepper
- 1/2 bunchkale stems removed
- 1 cupparsley leaves
- 2 Tbsporegano leaves
- 1 Tbsplemon juice
- 3 Tbspnutrional yeast
- 1/3 cupextra virgin olive oil
- 1 Tbspcoconut oil, divided
- 2 mmedium cauliflowers. trimmed & cut into florets
- 1/2 tspsalt
Preheat oven to 400ºF (200ºC).
Place almonds, jalapeño and garlic in a single layer on a rimmed baking sheet. Roast, stirring once halfway through cooking, until almonds are golden brown, about 8 to 10 minutes. De-seed jalapeño and squeeze garlic cloves from their skins.
Meanwhile steam kale until bright green, about 2 minutes. Rinse under cold water and let drain in a colander over a bowl or sink.
Add almonds, jalapeño, garlic, kale, parsley, oregano, lemon juice, nutritional yeast, olive oil and a pinch of salt and pepper to a food processor. Pulse until finely chopped. Adjust seasoning with salt and pepper, transfer to a bowl and set aside.
In a large frying pan over medium heat, melt 1 Tbsp coconut oil. Add single layer of cauliflower florets. Sprinkle with a pinch of salt and sauté until lightly browned. Transfer cauliflower to a rimmed baking sheet and repeat with remaining oil and cauliflower. Roast until tender, about 10 minutes.
Place in a large serving bowl and toss with pesto to taste. Serve immediately.