Cauliflower, Pesto, and Eggs

Sounds weird, but it was tasty.

Cauliflower Puree

1 head cauliflower
1 tbsp Smart Balance
salt and pepper to taste
1 cup water

Fill pot with 1 cup of water. Affix with steamer basket. Bring to a boil. Peel leaves off of cauliflower. Cut out core. Break apart cauliflower florets and place in steamer basket. Cover and cook about 10-12 minutes until cauliflower is tender, but still retains some bite. Retail liquid. Put cauliflower in a large bowl, add smart balance, salt, pepper, and a bit of the water. Puree with an immersion blender. If you want the consistency to be more liquid, add more water and puree.

Fancypants' Mixed Pesto

1 bunch Italian parsley
1 package spearmint
1 large box Italian basil
Hemp seeds
Pine nuts (pinolas)
1-2 tsp Lemon Zest
3 garlic cloves
Red pepper flakes
Salt and black pepper
2 cups olive oil
1/2 cup Parmesan, pecorino Romano, or other hard Italian cheese, shredded.

Place garlic cloves and lemon zest in food processor bowl. Blend. Measure out hemp seeds and pine nuts according to your taste. Toast seeds and nuts in a skillet until golden brown. Add to bowl. Blend again. Wash parsley, spearmint and basil. Remove stems and place in food processor bowl. Add cheese. Blend. Slowly drizzle olive oil into mixture until it reaches a consistency you like. Taste and add salt, black pepper, and red pepper to taste.

Fry 2 eggs, over-easy, for each serving. Place cauliflower puree in the center of a plate. Put eggs on top, then top with pesto. Serve.

You can do virtually any protein in place of the eggs: chicken, pork, beef, tofu. Experiment and have fun.

Use the leftover pesto as a topping for pasta, a spread for sandwiches, etc...