{"id":8753,"date":"2011-07-27T07:30:49","date_gmt":"2011-07-27T14:30:49","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=8753"},"modified":"2019-10-19T10:47:48","modified_gmt":"2019-10-19T17:47:48","slug":"pesto-cauliflower-with-arugula-salad","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=8753","title":{"rendered":"Pesto Cauliflower with Arugula Salad"},"content":{"rendered":"

No boring cauliflower taste here.<\/span><\/strong><\/p>\n

A side dish or salad? You decide how you want to serve it.<\/p>\n

I’ve really never been a cauliflower fan and it’s one of those vegetables and have to talk myself into buying because I know it is good for me. Not even a fan of raw cauliflower on a veggie tray even though I know it is going to get dipped into something really good.<\/p>\n

I would like to learn to add the white flowery head to my vegetable repertoire especially since I’ve, for the time being, taken potatoes off the table. Cauliflower can actually be made into mashed potatoes by steaming or boiling it and mashing as if it were a potato. The mashed cauliflower is great when folded in with some mashed green peas. Beautiful combination.<\/p>\n

In case you are trying to talk yourself out of trying this recipe, remember that cauliflower is one of the cancer fighting vegetables, is full of Vitamin C, low fat and high in fiber. Now, did that change your mind?<\/p>\n

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When I first thought about doing this Pesto Cauliflower I was thinking of it as a vegetable side dish to some wonderful entree. I had planned on serving it next to a dressed arugula salad but at the last minute decided to tossed some baby arugula with a balsamic dressing and put the roasted pesto cauliflower on top of the arugula, add a few sprinkles of pine nuts and some crumbled baked proscuitto and it was Mama Mia delicious.  I loved the cold texture of the arugula with the warm cauliflower on top. Hot\/cold but yummy together.<\/p>\n

Roasting the cauliflower in this recipe retains more of the vitamins than boiling the vegetable. I made this two nights this week, once roasted and once steamed.<\/p>\n

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Break cauliflower into tiny florets.<\/p>\n

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Simple ingredients for the pesto.<\/p>\n

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Beautiful.<\/p>\n

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Baked crumbled proscuitto for garnish.<\/p>\n

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Roast or steam your cauliflower until tender but not overcooked.<\/p>\n

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Pesto Cauliflower with Toasted Pine Nuts<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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