• 1 large head cauliflower
• Cooking spray
• Salt and pepper
• 1 bunch Tuscan kale
• 1 large clove garlic
• 1/4 cup olive oil
• Grated Pecorino cheese
• 2-3 tablespoons pine nuts
• Juice of 1/2 lemon
• Nutmeg
• undefined

Pre-heat the oven to 450°F.


Slice the cauliflower into two 1-inch-thick steaks and cut into florets so they are about two bites each. Spray with cooking spray and season with salt and pepper. Roast on a baking sheet to golden and caramelized, about 25 minutes.


Puree a few handfuls of kale in a food processor with 1 large clove garlic, olive oil, a fat handful of grated Pecorino cheese, pine nuts and lemon juice, and salt, pepper and nutmeg, to taste.


Arrange the cauliflower steak bites on a platter and top with rounded teaspoonful dollops of pesto.

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