cara4art
03-15-2009, 03:46 PM
After seeing and trying the Indian-inspired cauliflower rice recipe(which I tried and absolutely loved BTW) I got the idea to expand into some other flavors, and process it a bit more to a pate consistency, and my pesto variant came out great - I'm eating it in a collard wrap right now for lunch with chopped tomatoes, sundried olives and greens! Great on a black sesame seed cracker too. Anyhow, here's the recipe:
half a head of cauliflower, chopped coarsely(like 1" pieces)
handful of raw cashews
half a good-sized bunch of basil, chopped coarsely
juice from half a lemon, or to taste
1 T. extra-virgin olive oil
sea salt to taste
In food processor, grind the cashews until crumbly, then add cauliflower, olive oil and lemon juice - process until crumbly. Add the chopped basil and process until mixture is pate-like. Remove from work bowl, and add salt.
Enjoy!:)
half a head of cauliflower, chopped coarsely(like 1" pieces)
handful of raw cashews
half a good-sized bunch of basil, chopped coarsely
juice from half a lemon, or to taste
1 T. extra-virgin olive oil
sea salt to taste
In food processor, grind the cashews until crumbly, then add cauliflower, olive oil and lemon juice - process until crumbly. Add the chopped basil and process until mixture is pate-like. Remove from work bowl, and add salt.
Enjoy!:)