During my commute last Friday, I had the pleasure of hearing the delightful chef Monique Jamet Hooker on the WI Public Radio show Here on Earth: Radio Without Borders hosted by Jean Feraca. While getting me fired up over canning, pickling, and freezing summer's current garden bounty, she mentioned this recipe for cauliflower pesto that I was eager to experiment with asap. In short, we blanched a small head of cauli and then gave it a rough chop in the cuisninart. Then separately, we ground together raw almonds, garlic, and lemon juice. We then combined the cauli, nut mix, and parmesan back in the cuisninart, seasoned with salt and pepper, and blended together while drizzling in about 1 cup of olive oil. We paired it with a penne and garnished with a little fresh basil and lemon zest. The sort of aromatic rawness of the cauliflower is accented nicely by the raw garlic and almond. It's also working nicely on toasted bruscetta. Thanks Monique!
For more info: http://www.moniquescuisine.com/
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