Garlic Parmesan Cauliflower Steaks with Kale Pesto

Name: Garlic Parmesan Cauliflower Steaks with Kale Pesto
Ingredients: 3 heads cauliflower, cut into 1/2-inch-thick slices; 5 cloves garlic, minced, divided; 5 tablespoons melted unsalted butter; 1 1/2 cup finely grated Parmesan cheese, divided, plus more for serving; 4 cups kale, stemmed and chopped; 1 cup fresh basil leaves; 3/4 cup olive oil; 1/2 cup finely grated Asiago; 1/4 cup pine nuts, plus more for serving; Kosher salt and freshly ground black pepper, to taste

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1Made this recipe

Serves: 6-8

Prep Time: 15 minutes

Cook Time: 40 minutes

Nutrition Information: +

Total Calories		570
Total Fat		50g
Choloesterol		50mg
Sodium		870mg
Total Carbohydrates		21g
	Dietary Fiber	7g
	Total Sugars	6g
	Added Sugars	0g
Protein		15g
Vitamin D		0.1mcg
Calcium		341mg
Iron		2g
Potassium		1040mg

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About Garlic Parmesan Cauliflower Steaks with Kale Pesto

For a delicious and nutrient-packed meal that’s both hearty and wholesome, try these Garlic Parmesan Cauliflower Steaks with Kale Pesto. This recipe elevates simple cauliflower into a flavorful and satisfying main dish, with crispy edges and a tender center, all topped with a fragrant, garlicky Parmesan crust. Paired with a vibrant, homemade kale pesto, this dish offers a perfect balance of flavors and textures, making it a great option for those who want to incorporate more veggies into their meal but don’t want to skimp on taste.

Ingredients

3 heads cauliflower, cut into 1/2-inch-thick slices

5 cloves garlic, minced, divided

5 tablespoons melted unsalted butter

1 1/2 cup finely grated Parmesan cheese, divided, plus more for serving

4 cups kale, stemmed and chopped

1 cup fresh basil leaves

3/4 cup olive oil

1/2 cup finely grated Asiago

1/4 cup pine nuts, plus more for serving

Kosher salt and freshly ground black pepper, to taste

Preparation

01Preheat oven to 400°F and butter a foiled-lined baking sheet. Mix melted butter and 2 cloves minced garlic in a small bowl. Brush garlic butter on both sides of each cauliflower slice.

02Roast cauliflower 20 to 25 minutes, until golden-brown on one side. Flip cauliflower and top with 1 cup grated Parmesan. Continue to roast for an additional 20 to 25 minutes, until cheese is melted and cauliflower is tender.

03Meanwhile, combine remaining garlic, kale, basil, oil, 1/2 cup Parmesan, Asiago, pine nuts, salt and pepper in food processor or high-powered blender. Blend until smooth.

04Serve cauliflower with pesto, pine nuts, and sprinkle with Parmesan.