As I write this post, I’m reminded of the phrase, “Be Careful What You Wish For.” We’ve had another 4 inches of snow this week, and I’m starting to feel a bit stir-crazy. This year, we’ve had a whopping 25 inches of snow and subzero temperatures. While I adore the beauty of snow, I’m beginning to long for a change. Perhaps a change of scenery, like mountains and skis, would rekindle my love for it. I’m all about being warm and cozy by the fireplace, but it’s becoming a bit overwhelming.
Speaking of warm and cozy, I’ve recently stumbled upon a new musical love that has added a delightful twist to my winter cooking sessions. The joy of discovering Miles Davis and his album Kind of Blue has been a revelation, adding a new dimension to my winter days. This album sets the perfect ambiance, transforming the comforting atmosphere of my kitchen. I fell into a rabbit hole, starting with a documentary called Miles Davis: Birth of the Cool and then a two-part podcast about the Juliard student, which took me on a deep dive into the world of modal Jazz. Davis used his trumpet to emulate the sound of the human voice by cutting out vibrato, turning his Jazz into a smoother and more emotional form of music.
I’ve long loved John Coltrane, who plays the tenor saxophone on the album. I bought A John Coltrane Retrospective: The Impulse Years in college. His version of Sentimental Mood with Duke Ellington is one of my favorite pieces of music. But Miles, although I knew who he was, was new to me. Kind of Blue is heralded as one of the greatest jazz albums ever recorded and certainly as Miles’s masterpiece. It’s also the best-selling Jazz album of all time. Recorded in 1959, Kind of Blue is a landmark in jazz history, known for its innovative modal jazz style and the legendary lineup of musicians like Coltrane and Julian Adderly. Blue in Green is my favorite song on the album, and it evokes the melancholy of a long winter’s night, eliciting a certain longing for something you can’t quite put a finger on.
While I’m yearning for sunshine and warm weather, I’m also embracing that this is my favorite time of year to cook. I adore winter cooking, especially comfort foods. And I can’t wait to share this unique cauliflower recipe with you; it’s a delightful twist on a classic pasta dish that wraps me in a warm and cozy embrace! The cauliflower is roasted to perfection, creating a hearty texture that pairs beautifully with the rich flavors of the sorghum pesto. This unexpected combination is a perfect match for a cold winter’s night.
There is a clear connection between mood and food, and one of the best things you can do to help your immune system and boost your mood is to add foods high in vitamin C. This recipe contains Cavolo Nero, or Italian Kale, sometimes called Tuscan or lacinato (las-i-na-to). It’s curly kale’s talk, dark and handsome cousin. One serving (one cup) contains more than a day’s vitamin A requirement, essential for eye health and immune function. It contains vitamins K, C, B6, manganese, copper, calcium, and magnesium. One cup of cooked kale contains 1000% more vitamin C than one cup of cooked spinach! This cauliflower recipe is delicious and a powerhouse of nutrients, ensuring you’re well cared for during the winter.
For the pesto, I used walnuts instead of traditional pine nuts. Walnuts are great for cognitive function (memory, attention, and language) and can also boost mood. Not to mention, they’re a whole lot cheaper than pine nuts. I keep them in my freezer and grab a handful when I need a little afternoon snack.
As always, I’m eager to hear how you like it. I have a “Jazz, Baby” playlist on Spotify if you’re a Jazz enthusiast like me. If you do a profile search on Spotify, my name is Spinning Wheel. I’d love to hear your thoughts and recommendations, so don’t hesitate to share them.
Stay warm.
XOXO,
Steph
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Roasted Cauliflower with Sorghum & Cavolo Nero Pesto
- Prep Time: 10
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Diet: Vegan
Description
It’s a super easy recipe loaded with flavor! I used Sorghum because I wanted a gluten-free grain, but feel free to use Pearl Barley or any grain of choice.
Ingredients
- 1 medium cauliflower, cut into small florets
- 1 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp fresh cracked pepper
- juice 1/2 lemon
- 1 cup rinsed sorghum
- 1 bunch Tuscan kale, leaves pulled from the stalk and roughly torn
- A handful of shelled walnuts, about 50g/2oz
- 1-2 cloves of garlic minced
- 30g/1 oz freshly grated vegan Parmigiano
- Olive oil (quality)
- Salt & pepper
- Red pepper flakes
Instructions
Sorghum:
- Cook according to package directions. Make this first, as it takes the longest to cook.
Pesto:
- While the sorghum is cooking, strip the kale leaves off their thick stems and blanch them in boiling water for about 3 minutes. (Do not discard water)
- Drain the kale leaves in a colander over a bowl, saving the water. Run the colander under ice-cold water. Pat the leaves dry and roughly chop.
- Add the blanched kale leaves, walnuts, garlic, and a small pinch of salt to the bowl of a food processor. Pulse until you have a rough paste.
- Drizzle in enough olive oil while the processor runs to produce a smooth and dense paste. (about 1/2 cup of oil).
- Add pesto to a small mixing bowl. Mix in the grated parmesan cheese—taste for seasoning.
- If needed, thin it out with some kale cooking water, a tablespoon at a time, until you have a very thick but pourable mixture.
Cauliflower:
- Prepare cauliflower by placing a baking sheet in the center oven rack and preheating oven to 450ºF.
- Cut the cauliflower into small florets and add to a large bowl. Toss with olive oil, paprika, salt, and black pepper.
- Carefully arrange cauliflower out onto the preheated baking sheet in a single layer, avoiding overcrowding.
- Roast for 20 to 25 minutes, turning pieces halfway through, until lightly charred and tender.
- Remove from oven and add to a mixing bowl.
- Squeeze or drizzle lemon juice over the cauliflower.
- Add Cavolo Nero pesto to sorghum and mix well.
- Top sorghum pesto with roasted cauliflower, shaved Parmesan cheese, crushed walnuts, and red pepper flakes (to taste).
- Enjoy!
Notes
I love the addition of the red pepper flakes. If you don’t like the dried flakes’ heat, feel free to leave them off.