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Cauliflower With Kale-Pistachio Pesto
Ingredients
- For the Cauliflower:
- Salt
- 3 medium heads cauliflower or 2 large, trimmed and cored a bit, and the greens and trim from cauliflower, thinly sliced
- 2 tablespoons EVOO
- 2 tablespoons butter
- 2 onions, quartered and thinly sliced
- Pepper
- Bone broth or vegetable stock (about 1 ½ cups)
- 24 to 30 semi-dried tomatoes
- For the Pesto:
- 1 large or 2 medium bunches flat Tuscan kale, stemmed and coarsely chopped
- Salt
- About ¾ cup toasted pistachios
- Juice of 2 lemons
- 4 cloves garlic
- 1 cup grated pecorino cheese
- 1 cup grated Parmigiano-Reggiano cheese
- Freshly grated nutmeg (about 1/8 teaspoon)
- About ½ cup EVOO, plus finishing oil
- Red pepper flakes or crispy chili oil (optional)
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