Golden Roasted Fennel Potatoes, Browned Cauliflower and Garden Pesto

There is an immense beauty in simplicity. In this modern world filled with decadence and incredible extravagance , simplicity is often overlooked. Seen as not good enough, rustic, not up to par. I personally believe that simplicity is the truest form of elegance. The epitome of beauty.  Although I love recipes that call for many steps, and I adore decorating cakes with edible flower petals, there is nothing I love more than the aroma of roasting potatoes in the oven.  The feeling of basil leaves in my hands, the sound of crackling cauliflower browning in a pan. And the flavors that come from the garden are the ones that have my heart and soul. This recipe is not really a recipe. More of a guide. You can switch out the veggies, play with the herbs in the pesto add and subtract any flavors you desire. You will fall madly in love with this guide though. And you will serve it to guests, or indulge alone with a book and a sunset. It will become a staple in your home and as you craft it you will be reminded of the simple pleasures in life and I hope it fills you with warmth and knowing. That in this moment, right here you are enough. You are extraordinary. 

The Goods :: 

6-7 medium to large red or Yukon gold potatoes 

2 heads of cauliflower 

1 large bunch of Basil 

1 large bunch of parsley 

handful of walnuts, lightly toasted 

1/2 cup brazil nuts 

Pink salt 

Pepper

Fennel Seeds 

Fresh Thyme 

Olive Oil 

Lemon Juice and Zest 

2 garlic cloves 

Get Cooking :: 

Preheat oven to 400 F 

Wash your produce well and set aside. Grab your potatoes and cut them in good size cubes. Place them in cold water to soak. Cut your cauliflower into florets and put into a large dish.  Massage your cauliflower pieces with olive oil, pink salt and pepper.  If you feel compelled add a squeeze of lemon juice. Allow the Cauliflower to marinate while you prep your potatoes for the oven.  Drain your potatoes and pat gently with a paper towel to soak up extra moisture.  Then add them all to a roasting dish. Drizzle with olive oil, fennel seeds, fresh thyme, pink salt and pepper. Potatoes need a fair amount of salt so be generous and use your instincts. Put in the oven and allow to roast until golden and delicious. Now you can throw the cauliflower in the oven to roast with the potatoes or you can brown it in a cast iron skillet. The choice is yours. Both come out divine. 

While your potatoes and Cauliflower are roasting make your Brazil nut Parmesan and then your pesto!  For the Brazil nut Parmesan simply place Brazil nuts, salt and a tiny bit of pepper into a food processor. Process until crumbly. Taste, you want it salty and pungent just like Parmesan!  Pour into a bowl and set aside. Now put your basil leaves, parsley, garlic cloves, juice and zest of one lemon, toasted walnuts and two tablespoons of the Brazil nut Parmesan into your food processor.  Pulse until you have a nice consistency. Smooth but still with texture. 

Pull your potatoes and Cauliflower from the oven. Plate them side by side with a spoonful of pesto to dip them in. 

Enjoy!