Cauliflower Risotto with Miso Kale Pesto

Cauliflower Risotto with Miso Almond Kale Pesto

 

Yield: 4 servings

 

Pesto

1 bu kale

1/3 cup almonds

1 1/2 teaspoon red miso

1 ½ tablespoons lemon juice

2 tablespoons extra virgin olive oil

2 teaspoons nutritional yeast

sea 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 cauliflower

3 tablespoons extra virgin olive oil

sea 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.

 


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