Roast Cauliflower Bites with Kale Pesto
Roasting cauliflower caramelizes it for a side or starter that adults and kids alike will love. Top with a nutritious kale pesto for extra flavor.
- 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
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.