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


Serves: About 16 pieces


Preheat oven to 450°F.

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.