Food processor? Assortment of seasonal veggies? You’re in luck this holiday…
In search of a unique holiday-appropriate dish for your friends and family? Look no further…Chef Greg turned to his local farmers’ market for inspiration in creating a quick dish that’s sure to appease the tastebuds of many in your holiday crowd. A yellow cauliflower “polenta” topped with roasted root veggies, topped off with a pumpkin seed and kale pesto? Give us some of that, please.
Peel 2 shallots and 2 garlic cloves. Dice both very fine and slowly melt in 2 tbsp extra virgin olive oil (EVOO). Set aside when very soft and slightly caramelized.
Break cauliflower down into small flowerets for roasting. Toss them with 2 tbsp EVOO and season with salt and pepper. Lay flat on a sheet tray — on parchment paper — and roast at 375 degrees for 20 minutes, stirring every 5 minutes.
For roasted vegetables, peel and chop carrots, parsnips, turnip and leeks. Toss with 2 tbsp of EVOO, salt and pepper and lay out on a sheet tray — with parchment paper –and roast at 375 degrees for 35-40 minutes, stirring every 10 minutes .
For polenta, transfer all but 2 cups’ worth of roasted cauliflower to food processor with half of caramelized shallot and garlic mixture. Add 1 cup of grated Parmesan cheese or for a vegan alternative add 3 TBSP of nutritional yeast. Pulse until smooth and season with salt and pepper.
For pesto, clean out food processor and add 1 cup baby kale, 1/2 cup toasted pumpkin seeds, remainder of caramelized shallots and garlic, salt and pepper. and 1/2 cup of EVOO. Pulse until smooth.
To plate, make sure everything is seasoned properly and then plate a bed of the polenta topped with roasted root vegetables and some of the reserved cauliflower flowerets. Finally, top with pesto and reserved pumpkin seeds, and serve!