My kids think I'm weird. And not in the normal kid way.
It's in the truly, deeply weird way.
There's a running joke with all the junior high-schoolers that the Lark kids will always be 45 minutes late, the kitchen will always be bubbling with mess and taste-tests, and there will never be anything normal to eat when you stop by for a visit.
It's true. It's weird.
A friend said the other day, "I bet your kids just love living life with your job. They get to try all of these new flavors everyday."
Actually, all they eat is Trader Joe's mini pizzas. They think I'm weird. The food I make is weird. Our life is weird.
So yesterday, when two hungry twins and one tote-along friend showed up afterschool, begging for something to eat. I knew I was going to get the weird vibes when I pulled this glorious flower topped Cauliflower-Hummus concoction outta the fridge.
Sure enough, noses curled. "Mom, this is weird," said Alyssa.
"Okay, yes. But it's good. Just try it." I handed over crackers. A big box of them.
Alyssa apologized to the friend, "sorry about this."
Friend shrugged her shoulders, grabbed a cracker and dipped. A very, very tiny dip. The tiniest dip in the world. Alyssa did the same.
"HEY! IT'S LIKE PESTO! THIS IS GOOD!"
Two boxes of crackers later. The only thing that was weird in the kitchen was a big, empty bowl. The kids had devoured every last lick of this stuff. Cauliflower hummus (I didn't tell them that part), truffle oil (I didn't tell them about that part either), kale pesto (def didn't tell them about that part) and all.
Kids, man. They're weird.
(But this here hummus: it be good. Taste-tester approved.)
Roasted Truffled Artichoke, Cauliflower & Hummus with Kale Pesto
12 servings | 40 minutes
- 1 head cauliflower, leaves removed, cut into florets
- 6 Tbsp + 1/4 cup olive oil, divided
- 3/4 cup roasted garlic
- 1 cup steamed, canned or marinated artichokes
- 1 (4 oz) container coconut milk (or plain Greek) yogurt (I used Coyo)
- 1 Tbsp truffle oil
- 4-5 leaves dino kale
- 1 clove garlic
- 2 Tbsp toasted pine nuts
- 1 leaf sage
- 4-5 large leaves fresh basil
- juice and zest of 1 lemon
- 1-3 Tbsp veggie broth, bone broth or water
- sea salt and fresh-ground pepper
- 1/4 cup toasted pine nuts and/or marcona almonds
- olive oil (for garnish)
- pomegranate arils, for garnish
- cherry tomatoes, for garnish
- fresh chopped cilantro, basil or parsley, for garnish
- toasted pita or stoneground or water crackers (like Carr's Flatbread)
- Fresh veggies for dipping (I like carrots, cucumbers, snappeas and radish)
Heat oven to 425ºF. Place cauliflower on a parchment lined baking sheet. Drizzle with 3 Tbsp olive oil. Sprinkle liberally with salt and pepper. Roast in oven 22-27 mins, until edges become golden. Remove and cool slightly.
In a Vitamix, combine cauliflower, roasted garlic, artichokes, 3 Tbsp olive oil, yogurt and truffle oil. Puree until smooth. Salt and pepper, to taste. Transfer to a serving bowl.
Clean blender, then add kale, 1/4 cup olive oil, garlic, 2 Tbsp pine nuts, sage, basil, lemon juice and zest, and puree. Salt and pepper, to taste (this mixture should be slightly less salty than the first). Add just enough broth, if needed, to make the mixture thick but pourable. (It should be a slow 'pourable'). Drizzle this mixture atop hummus. Swirl with a spoon.
Top with desired garnishes. Serve with crackers or veggies for dipping. Enjoy!