By Dane Feldman
Photo by Dane Feldman.
I’m a lover of pesto, but my mother isn’t too fond of pine nuts, so we thought we would try cauliflower and broccoli rabe pesto. Cauliflower recipes have been popping up everywhere because of its versatile shape-shifting abilities and pesto is no exception.
What you’ll need:
Head of broccoli rabe
1/2 head cauliflower
1/2 cup olive oil
1 cup grated pecorino romano cheese
Crushed red pepper flakes
Pasta of choice
Boil the broccoli rabe for about 8 minutes, then set aside. In the same pot of water, boil the cauliflower for 6-8 minutes or until soft. Leave the water in the pot.
Take the cauliflower out of the pot and combine it with the broccoli rabe in a food processor. Pulse until smooth and add olive oil without turning the processor off. Then, stop the processor and add in the cheese. Process again.
Boil the pasta in the pot already on the stove until it is al dente and add it to the sauce pan. Combine the pesto and the pasta in the sauce pan and simmer. Mix it together and add pasta water until the consistency is to your liking. Serve in bowls topped with crushed red pepper flakes to taste.