Roasted Cauliflower and Leek Soup with Dandelion Green-Hazelnut Pesto

1 head cauliflower, cut into florets

2 leeks, cut into rings

1 yellow onion, diced

2 cloves garlic

2 tb olive oil

1 1/2 tsp salt

1/2 tsp black pepper

1 medium russet potato, diced

3 c vegetable stock

1/2 c unsweetened coconut milk

1 tb dry thyme leaves (or 1 tsp fresh)

1 tsp paprika (optional garnish)

1/4 tsp nutmeg (optional garnish)

 

1/4 C. hazelnuts

1 clove garlic, minced

2 C. dandelion greens

2 T. Parmesan Cheese

1/2 tsp salt

1/3 C. olive oil

 

To make the pesto, place the hazelnuts in a dry skillet and toast over medium-high heat for 5 minutes, until golden. Transfer to a dry kitchen towel and rub together to remove their skins. Combine the garlic and hazelnuts in a food processor and process to a fine powder. Add the dandelion greens, Parmesan and salt and continue processing. Add the olive oil in a single stream while the machine is running until the ingredients come together into a creamy paste. The pesto may be stored in the refrigerator for up to 3 days or frozen for up to 1 month. To make the soup, preheat the oven to 375°F. Toss together the cauliflower, leek, onion, garlic, olive oil and ½ tsp. of the salt. Transfer to a baking sheet and roast for 25 minutes, until golden. Then place the roasted vegetables in a large pot. Add the potato, chicken stock, coconut milk, thyme leaves, remaining 1 tsp. salt and the pepper. Bring the liquid to a boil over medium-high heat. Reduce the heat to medium, cover and simmer for 10 minutes, until all the vegetables are tender. Purée the soup in a blender. Serve with the pesto.