Slice cauliflower into 2 steaks 1-inch thick and cut into florets so they are about 2 bites each. Spray with cooking spray and season with salt and pepper. Roast on baking sheet to golden and caramelized, about 25 minutes.
Purée a few handfuls of kale in a food processor with 1 large clove garlic, olive oil, a fat handful of grated Pecorino, pine nuts and lemon juice, and salt, pepper and nutmeg to taste.
Arrange cauliflower steak bites on a platter and top with rounded teaspoonful dollops of pesto.
Makes about 16 pieces.
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