Kale Pesto Roasted Cauliflower

I've never really loved pesto.  I think I'm kind of sensitive to garlic, so it always tastes so strong to me.  Alas, I had to make pesto as part of my preschool duties this month, so I prepared a mild version using only baby kale and spinach, toasted pine nuts, olive oil and sea salt.  The result is really very delicious, almost creamy despite being vegan.  It would work for a spread on toasted bread, or as a sauce for gnocchi, but today's recipe has it coated onto cauliflower florets and roasted in the oven.  Roasting vegetables gives them a tender, nutty flavor, and adding pesto to the mix only bolsters that quality... 

Kale Pesto

12 oz baby greens (kale, spinach, arugula or any combo)
3/4 cup toasted pine nuts 
1/2 cup olive oil
Sea Salt to taste

Combine all ingredients in a food processor until smooth.  Refrigerate for up to a week.

Kale Pesto Roasted Cauliflower

1 head cauliflower, cut into florets
3 tbsp kale pesto

Preheat oven to 400 degrees.  In a large bowl, coat cauliflower with pesto. Spread onto a baking sheet, drizzle with a little olive oil, and roast for about 20 minutes, turning half way to evenly roast.

Umami Pie

I like cobbler. Usually executed as a dessert, cobbler is baked fruit (stewed in it's own juices) with a biscuit topping.  What's not to like about that?  As my 7 year old will tell you, a tomato is a fruit and because of that, when cooked, tomato yields a lot of juice.  Best made with very ripe tomatoes, this cobbler is has the most pleasing of all of all tastes, umami. And the best thing about my tomato cobbler is that it is not only juicy, savory, salty, and sweet..it's vegan. I made vegan biscuits and they rock. Here's the recipe, try it soon, because it's prime tomato time. 

Tomato Cobbler - The Poppy Haus Way
Serves 6-8

4-5 Ripe medium tomatoes, chopped
1 1/2 cups of ripe cherry tomatoes
1 yellow onion, chopped
2 cloves garlic, thinly sliced
1 tablespoon fresh oregano
1 tablespoon fresh thyme
1 tablespoon brown sugar
1 teaspoon balsamic vinegar
1 tbsp olive oil
2 tablespoons flour
Sea salt + black pepper

For Biscuit topping

1 1/2 cups flour
1 1/2 teaspoons baking powder
2 teaspoons sea salt + pepper
1 teaspoon thyme
8 tablespoons of vegetable shortening (I love this brand)
2/3 cup plain almond milk

Preheat oven to 350 degrees

In a large pan, heat olive oil over medium-high heat.  

Add onion and garlic, saute until soft, but do not allow to toast.  

Add chopped tomatoes, saute until wilted, then add vinegar, salt, pepper, brown sugar and cherry tomatoes.  

Combine, then sprinkle with flour, saute until coated.  

Transfer to a 9" pie pan or similar sized baking dish.

To make topping:

In a mixing bowl, whisk together the flour, baking powder, salt, pepper and thyme.

Add 8 tablespoon pieces of shortening to the mixture.

Using a fork, a pastry cutter, or even your hands, combine with flour mixture until the shortening is coated, and pea-sized.

Add the almond milk and fold gently with a with a spatula until just combined.

Dollop onto tomato mixture.

 

 

Bake for 45-55 minutes, until the biscuits are golden, and the tomato juices are thickened.  Allow to cool for several minutes before serving.