roasted cauliflower with charred carrots & greens

• don’t forget: rocket pesto)

Ingredients

• rocket pesto
• 1 small-medium Califlower (10-11cm diameter) – make a “C” with your hand)
• 4 medium carrots (peeled, sliced in quarters the long way)
• 1/4 cup pine nuts
• 1/4 cup cashews (or pistachios) chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup golden raisins
• 1 teaspoon lemon zest
• 2 teaspoons capers (salted-preserved is OK, don’t forget to rinse)
• 1 small fresno chili, chopped or 1/4 teaspoon red pepper flakes
• 2 teaspoons extra-virgin olive oil
• sprig of thyme

Directions

0. preheat oven to 220c
1. remove the leaves and set aside, trim the dry bits of the bottom/core off.
2. cut it in half top/down, and then half again, you should get: 2ish-cm slices, and 2 half-moons of same thickness
3. preheat pan - get it hot, add a tbsp oil for searing
4. brush with plenty of olive oil, sprinkle with maldon salt and pepper, sear for 2-oish minutes per side
5. remove from searing pan and put in oven pan over parchment pepper
6. top rack, 25 minutes
7. while the cauliflower is cooking, chop and mix the toppings - Except for the pomegranate
8. when 15 minutes, heat up pan again
9. toss carrots and leaves/greens with olive oil, salt & peper
10. char the carrots & greens good, toss in thyme
11. plate, cover califlower & carrots with sauce, toppings, pomegranate