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
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.