* This Recipe is Gluten Free
1 pound cauliflower
2 pound carrots, with tops
6 ounces champagne vinegar
3 ounces water
1 ounce sugar
6 ounce salt
12 ounces mustard seeds
1 ounce smoked paprika, toasted
1/2 ounce coriander, toasted
4 ounces golden raisins
1/2 pound Parmesan
1/2 pound walnuts
1 cup olive oil
1/2 cup flat leaf parsley
Salt and pepper to taste
1/4 cup sherry vinegar
Cut cauliflower into 2" pieces and set aside
Wash carrots, do not peel and cut tops off of carrots leaving about 1-2" of top still on the carrots
Over a gas flame, lightly char the tops by waving the tops slowly over the flame.
In a food processor combine the tops, Parmesan, roasted walnuts, sherry vinegar and 3/4 cup of olive oil. Pulse and adjust seasoning.
For the Mustard Seeds
Place mustard seeds in a pot covered with water and bring to a boil, and boil for 1-2 minutes stirring constantly. Strain and repeat process 6 times.
Combine, champagne vinegar, water, sugar, paprika, coriander and salt in a pot and bring to a simmer and set aside.
Place mustard seeds and raisins in a container and cover with the warm vinegar and hold for up to a couple of weeks.
Toss the cauliflower and carrots with some olive oil, sea salt and pepper and roast at 375 degrees for approx. 20 minutes or until fork tender and well caramelized.
On the plate, garnish with the pickled mustard seeds/raisins and the carrot top pesto.