Pan Roasted Cauliflower with Carrot Top Preserved Lemon Pesto
The cauliflower spices amounts are approximate. Season to your taste! The carrot top pesto can be made with parsley and/or carrot tops, and is a versatile topper for veggies, poultry, fish or meats or sandwich spread too! Lemon zest and juice plus a little extra salt can substitute for preserved lemons.
Servings: 4 servings, appx
Equipment
- A cast iron skillet works well for a roasty-browning.
Ingredients
- 1 head cauliflower or Romanesco, about 1-1/2 pounds
- 2-3 Tbsp. olive oil
- 2 cloves garlic, minced (optional)
- Kosher salt, about 1 tsp. Kosher salt has larger crystals than table salt and add a little dance of salt on the tongue, and I find the flavor is less sharp.
- ground cumin, about 1/2 tsp.
- ground turmeric, about 1/2 tsp.
Carrot Top and Preserved Lemon Pesto
Amounts are approximate to the amount of carrot tops.
- big bunch or two of carrot tops, 2-3 cups packed. Can use a mix of tops and parsley Carrot tops keep a week or two refrigerated: Trim tops from carrots; rinse, wrap in a towel and plastic bag. Keep in crisper.
- 1/2 cup raw almonds
- 1/2 preserved lemon, or 1/2 fresh lemon skin and pulp, seeded Fresh lemon will need more salt to taste. I made this with Meyer Lemons. If using Eureka lemons you might start with 1/4 lemon and add more for your preference to lemon flavor.
- 2 cloves garlic, roasted or gently poached on olive oil I use confit garlic a friend made. This is a basic recipe. Mine is made with olive oil. Garlic Confit Recipe | Bon Appétit (bonappetit.com)
- 2 green onions, white and green part
- 1/2 cup olive oil or as needed
- Kosher salt to taste
Instructions
- Cut romanesco or cauliflower vertically into quarters; trim and discard stem, leaving center core intact. Cut quarters again into wedges, 1/2 to 1-inch thick. If there are leaves attached, slice them into bit-size pieces.
- Heat a wide skillet, preferably 12-inch cast iron, over medium heat. Add about 2 tablespoons olive oil and the garlic if using.
- Lay the pieces cut sides down in a single layer. Sprinkle with salt, and enough cumin and turmeric to lightly coat. Add any leaves on top.
- Add 2 tablespoons water; cover the pan and cook about 5 minutes on medium-high heat until the Romanesco or cauliflower starts to soften. Uncover and cook until tender-crisp and slightly browned, 2-4 minutes, shaking pan and turning pieces as they brown.
Carrot Top and Preserved Lemon Pesto
- Place all ingredients in a blender, food processor, or deep bowl for a hand blender. Start whirling then add olive oil and preserved lemon liquid or lemon juice to make dip-spread-pour consistency, as you like. Serve over vegetables, with a crudite tray, or top fish, poultry or grilled meats.
