Red White and Green Cauliflower

[Guest guest]

* Exported from MasterCook *

 

Red White and Green Cauliflower

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes Vegan

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large head cauliflower (2 1/2 to 3 pounds before -- trimming)

2 large cloves roasted garlic or 1 small clove raw garlic

1 cup walnuts -- lightly toasted

2 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon salt

3 tablespoons Lewis Laboratories Brewer's Yeast (opt -- but highly

recommend

2 cups very tightly packed basil leaves, rinsed -- and spun

dry

1/4 cup sun-dried tomatoes -- (oil-packed)

 

Slice off the base and large leaves of the cauliflower. Use a paring knife

to cut away the smaller leaves and expose the base of the florets. Even off

the bottom so that the cauliflower will sit upright.

 

Pour an inch of water into a pot tall enough to hold the cauliflower

upright. Bring the water to a boil. Set the cauliflower in the water, cover,

and steam over high heat until you can easily slip a paring knife 2 inches

deep into the florets, 8 to 10 minutes. (the cauliflower should be tender

but still firm.)

 

Transfer the cauliflower to a colander and run cold water over it to hasten

cooling. Set aside to cool further, or refrigerate overnight.

 

To make the pestos, pop the garlic through the feed tube of a food processor

with the motor running. Add the walnuts, oil, lemon juice, salt, and

brewer's yeast (if using). Process to create a coarse paste.

 

Transfer 3 tablespoons of this paste to a small bowl and set aside. Add the

basil leaves to the processor bowl and process to make the basil pesto,

adjusting seasonings and scraping the bowl as needed. Transfer to a small

bowl. Scrape down the processor bowl thoroughly or wipe it clean. Blend the

sun-dried tomatoes with the remaining 3 tablespoons of walnut paste.

 

Set the cauliflower on a serving platter. Blot it completely dry with a

towel. using a rubber spatula and your fingers (this will remind you of

finger painting), spread a circle of sun-dried tomato pesto on the top of

the cauliflower. Coat the remainder of the cauliflower with the basil pesto.

To serve, halve the cauliflower, then cut into thick wedges.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : The pestos will adhere to the cauliflower only if it has cooled down

completely, so plan to serve this dish at room temperature. It's important

to spin-dry the basil leaves thoroughly to avoid having a pesto that is too

watery to give the cauliflower a nice, thick coating.