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What do you do with your cauliflower stalks? I think they have a lot of flavour, like broccoli stalks, and tend to choose those first when we have something and veg. I usually cook them like the florets, DP has those, because he prefers them, and I have the stalks, because I prefer those. Same thing with broccoli. I also use cauli stalks in a cauliflower and paneer curry. And failing any of those, they go into the soup du jour.
I have just finished the last of the Broccoli Pesto, it was still in the fridge, I never did get round to putting it in the freezer – I suppose at least it proves that it keeps well!
Today I was wondering about using cauliflower in a pesto. DP is always buying cauli’s, and yes, we had one in the fridge. So I had a rummage.
I got out the food processor and put in it,
2 cauli florets well past their best, from the old one
most of the stalks and leaves from the new one
a couple of broccoli florets and a big bit of stalk that needed using up
5 or 6 very old radishes that were desperate to be used up
the zest and juice of half a lemon
half a dozen salted peanuts from the bottom of a bag, using it up
a few more than that of salted cashews from the bottom of a bag, using it up
a big handful of flaked almonds
half a dozen or so of whole almonds from the bottom of a bag, using it up
2 very big basil sprigs
1 of coriander
several top of the mint sprigs, all from the garden
200ml veg oil
tsp sea salt
half tsp pepper
then I whizzed it until it was a fine mulch. Some of the herb sprig stalks were a bit tough, and wouldn’t whizz, but that was ok, I just picked them out. This made 9 little pots, each enough to dress pasta for 2. Although I have been using an entire pot when I have the Broccoli Pesto in a sandwich
How much was it? With the rummaged ingredients, difficult to say, but it would be about the same as the broccoli one.
DP decided to like it on principle because it had cauliflower in it. I, erm, forgot to mention that most of the cauli was stalk 🙂
After this experiment, I think the essential ingredients for this kind of pesto are a crisp vegetable, the herbs and citrus zest and juice and some kind of nuts
What other vegetables would work – how about carrot and radish, maybe with orange zest and juice and coriander and mint sprigs
or swede and parsnip (both raw) with thyme and rosemary, lemon for the citrus
hmmm, wonder if I could get a runner bean one to work? They are just about to spring into peak production.
The nuts could be anything at all I think and still make a delicious pesto, so cheapy peanuts spring to mind – they would go well with the carrot variation.
have a play and see what you come up with, you can always bung it in the soup if you don’t like it.