I don’t usually pick solid wild rice because it is so much more expensive than brown rice, but since I was incorporating so many other ingredients I didn’t need much, and it proved to be well worth the $7.50 per pound price tag. My favorite part of this recipe was the chopped walnuts that I picked up at the Old Oakland farmers’ market. I never knew walnuts could taste so fresh!
Ingredients for Pan-Roasted Cauliflower with Sun-Dried Tomato Pesto & Wild Rice
1 medium head of cauliflower, separated in smallish florets
1/4 pound of sun-dried tomatoes, roughly chopped
3 stalks of green garlic, dark green parts removed, chopped
1 cup of chopped toasted walnuts
1 cup dried wild rice – cook in boiling water for about 40 min.
Extra-Virgin Olive Oil
Salt and Pepper
First The Pesto:
Heat up a saute pan, and add some olive oil. When the oil is hot, add half the walnuts. After about 2 min., add the green garlic. Cook for 2 more minutes and add the tomatoes and salt and pepper. Lower the heat a bit and cook for 5 min. When the garlic is softened, empty the saute pan into a food processor and pulse it a few times. Don’t let the food processor run too long – you want the pesto to be chunky.
This is what your pesto should look like. It’s not pureed – all the ingredients are still distinguishable.
Next the Cauliflower:
Heat up a cast iron pot. Add some olive oil, and when hot, throw in the cauliflower. Cover and let cook for about 5 min. before checking it. Add some salt and pepper, and stir every few minutes for a total of about 20 minutes, or until it’s nice a brown.
Finally – Assemble
When the cauliflower is done, add the pesto and the cooked rice to the cast iron pot and put the heat on low. Add the rest of the walnuts. Toss to combine, and taste for flavor.
Tips and Changes:
- I usually roast cauliflower in the oven, but this was just as good. As long as it gets nice and brown, you’re in good shape.
- Don’t feel obligated to splurge on wild rice. You can use brown rice, but the wild rice definitely adds a unique touch, and great color, to this dish.
- Try and find the freshest walnuts you can find – it is totally worth it. The difference between walnuts from the supermarket and those from the farm is just as great as other produce.
Where I Shopped:
Fresh Walnuts, Green Garlic: Old Oakland Farmers’ Market
Sun-Dried Tomatoes and Wild Rice: Whole Foods, Berkeley
Cauliflower:Temescal Farmers’ Market, Oakland
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{ 6 comments… read them below or add one }
I love roasted cauliflower but I don’t seem to eat it that much anymore, and this sounds really delicious so I’ll have to try it- thanks!
)
So I was never really a fan of the cauliflower. I must admit. But I love sun dried tomato and pesto, so I thought maybe this dish could change my mind.
I was right. It was delicious. I never knew the cauliflower would soak up flavors so well. In fact, in some ways it was the tastiest part of the dish, because it was still a little light compared to the richer flavors in the dish.
The other notion worth mentioning, is how important it is to get frtesh ingredients. I think I never liked this and other vegetables as a child because all I got were Green Giant-type frozen veggies, much like so many other Gen Xs. I digress.
Your recipe was great. I must admit, I will probably make it, or a variation of it, again. Thanks so much, and keep up the good work!
-IV
It will be green garlic season here soon–this looks great. I am not such a walnut fan… I wonder if pecans or almond or even hazelnuts would work ok….
This sounds so tasty!
sounds delicious….want to try it!
I just finished making a variation of this recipe, though I made the following substitutions: Cashews instead of walnuts, sun-dried tomatoes packed in oil (Trader Joes) and brown rice mixed with golden flaxseed instead of wild rice. Overall the dish was delicious, especially with the sun dried tomato pesto. In the future, I’ll cut the cauliflower much smaller as mine were too big. I also think next time I’ll roast the cauliflower or try substituting a new veggie instead.