photo credit: Debra Stark. The schmears of pesto on the side of the plate are an especially artistic touch!

Cauliflower Steaks with Winter Green Pesto

Cauliflower is a top powerhouse vegetable, according to the Centers for Disease Control and Prevention’s Aggregate Nutrient Density Index (ANDI). It’s one of our favorite vegetables, too, and very “in” these days….Make sure your cauliflower, and all your other cruciferous vegetables, are organic. The pesticides and herbicides used on non-organic cruciferous vegetable aren’t used to make us healthier, are they?

Serves 4

1 large bunch kale (any kind), chopped 1 large head cauliflower
½ C pistachios a little black pepper
4 cloves garlic a little good salt
2 Tbsp lemon juice 3 Tbsp extra virgin olive oil
½ tsp good salt (Celtic, Himalaya, Real) pistachios for garnish
½ C extra virgin olive oil  
pinch cayenne pepper  

Steam kale with 1 C water until tender, 5 minutes. Drain (save liquid to drink or cook with because it will not only quench your thirst, but will make you more alkaline). Puree kale, pistachios, garlic, lemon juice, ½ tsp salt, extra virgin olive oil and pinch cayenne in a food processor. Set pesto aside.

Trim cauliflower and remove outer green leaves. Slice cauliflower into steaks. Heat remaining EVOO in a skillet over med-high heat. Sauté cauliflower steaks 4 minutes per side so they are somewhat brown and crispy on the outside but tender on the inside. Sprinkle with grindings of pepper and salt.

To serve, put 2 Tbsp pesto on a plate. Put cauliflower on top of pesto, spoon remaining pesto on top of cauliflower and garnish with more pistachios. You have a delectable dish for modern times!

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