Cauliflower Risotto with Miso Almond Kale Pesto Yield: 4 servingsPesto1 bu kale1/3 cup almonds1 1/2 teaspoon red miso1 ½ tablespoons lemon juice2 tablespoons extra virgin olive oil2 teaspoons nutritional yeastsea salt to taste Prepare a medium size bowl full of ice water. Set aside.Bring a medium pot of sea salted water to a boil.Remove stems form kale.Submerge kale leaves into boiling water for 30 seconds. Remove and cool immediately in ice water.Using a colander, strain kale.Place kale in food processor and pulse until chopped.Add almonds, miso, lemon juice, olive oil, nutritional yeast and salt.Continue Pulsing until pesto reaches a smooth consistency.Cauliflower Rice 6 cups finely grated raw cauliflower3 tablespoons extra virgin olive oilsea salt to taste Heat oil on low heat in a large saute pan. Add cauliflower and cook until soft.Remove from heat, toss with pesto and serve immediately. Enjoy.