Garlic Parmesan Cauliflower Steaks with Kale Pesto

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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


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.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.