Food & Recipes

Roast Cauliflower Bites with Kale Pesto

by Rachael Ray Show Staff 9:00 AM, December 31, 2014


Aired December 31, 2014

Serves About 16 pieces

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


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.