Romanesco Rice & Carrot Salad With Kale Pesto

  ✂︎

Favorite

Comment

List

       

Share

• Step 1

  For Kale Pesto: (make 1 cup)
  In a food processor, combine cheddar cheese, garlic, sunflower seed, parmesan, kale, lemon juice and salt & pepper, and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow; steady stream, and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste, and adjust the seasonings if needed. Set aside.

• 

  Step 2

  Make romanesco cauliflower rice:
  follow the link below to the blog...
  http://circahappy.com/2015/01/02/romanesco-rice-carrot-salad-with-kale-pesto/

• Step 3

  Preheat oven to 400F. Place the carrots on a large baking tray with the 1 cup olive oil, salt & pepper, and toss to combine. Roast for 20-30 minutes or until tender. Set aside.

• Step 4

  Serve romanesco rice and roasted carrots together with kale pesto on the side. Mix well just before eating.

Comments

Leave your comment