Cauliflower Pesto

We’re growing (or trying to) cauliflower in our yard. In retrospect, maybe I should have grown vegetables that were hard to get at the market, but then, I wouldn’t have discovered the delicious flavor of cauliflower greens.

Who knew that cauliflower greens could be so tasty?

Our cauliflower plants don’t seem to be producing the flower part of cauliflower, but they are giving off a lot of big, floppy leaves. Internet research showed that the greens were edible.  I had the first batch in a Korean tofu stew, which was quite good.  This second batch, I blanched and made into pesto, which was also very good.

cauliflower greens pestoCauliflower greens, garlic, olive oil, toasted pine nuts, a pinch of nutritional yeast, and salt.

Dinner: Farro with Pesto

Pesto farro

I needed to give our stomachs a rest from the spicy dinner we had last night, so I made something pretty mild.  It’s something I made up to use the extra zucchini we had laying around: farro with pesto, grilled zucchini, and a poached egg.  The pesto was hand-pounded by me in a mortar and pestle.  I came up with it because it was about time I trimmed my basil plant.

Believe it or not, this was the first time I grilled zucchini.  It was on my cast iron grill pan on the stove, not on an actual open flame.  It came out pretty good with just a light brushing of olive oil and some salt.  That charred vegetable taste does add a lot to the veggie.

Overall, this was a fairly easy to make, successful dinner. It’s plain enough that it’s good for when we want something simple and bland.