-
1
Preheat oven to 400 F.
-
2
Wash and cut the florets off a small head of cauliflower. Chop into small pieces put in Vitamix, powerful blender or food processor with the 1 TBS olive oil, 1 tsp oregano, 1/8 tsp chile flakes, juice 1/2 lemon plus 1/4 cup olive oil. Blend until smooth.
-
3
Grease the pie pan by rubbing about a tsp of olive oil on it or spraying it with cooking spray such as Pam. In a large pie pan or tart pan (about 10.5 inches) or on a baking sheet with parchment paper spread out the puree in an even circle about 1/2 inch thick. Bake until golden on top about 35 minutes.
-
4
With the tomatoes. Get a baking sheet and line it with parchment paper. Add the olive oil, lemon zest and season with salt and pepper. Bake until the tomatoes are wrinkled and popped about 25 minutes.
-
5
When the cauliflower base is golden turn off the oven for 15 minutes to dry out the crust.
-
6
Add about half of the pesto on top (spread gently) and tomatoes on top. Top with any topping you like. I added 5 olives sliced on top of mine a I grated fresh parmesan on top. You can add sauteed mushrooms, caramelized onions, roasted peppers. Just to name a few. To keep it vegan you can sprinkle nutritional yeast on top.
-
7
Wash, dry and de-stem the kale and dry the kale leaves in a salad spinner. Add all the ingredients in a powerful blender or a food processor.
-
8
Blend. I use a vitamix with the plunger attachment to get all the bits blended. If you don't have a vitamix. Use a rubber spatula and stir to make sure the ingredients get well blended. It should be a thick paste.
-
9
Taste. Add salt and pepper to taste. Blend again to incorporate the salt and pepper.
-
10
Lasts up to one week in the fridge, I like to freeze it in 1/4 cup potions in mini Ziploc bags, makes for a fast meal and defrosts quickly.
