Photo of Charred cauliflower with chocolate & almond pesto by WW

Charred cauliflower with chocolate & almond pesto

Points® value
Total Time
30 min
15 min
15 min
Cutting a head of cauliflower into steaks instead of florets turns it into an impressive-looking entrée, perfect for a meatless dinner and pretty enough for a dinner party. When you cut the cauliflower into steaks, some of the smaller florets may fall off; save them for another time. If you don't plan on using them soon, you can freeze them. If the cauliflower doesn't char before it gets tender, you can run it under the broiler for a minute or two. The dark chocolate in the pesto adds elegance as well as a pleasing bitterness to counter the sweetness of the cauliflower.


Cooking spray

4 spray(s)

Uncooked cauliflower

2 head(s), medium, trimmed, each cut into four 1 1/4- to 1 1/2-inch slices


2 clove(s), large, coarsely chopped

Kosher salt

2 tsp(s), divided

Black pepper

½ tsp(s), divided

Fresh parsley

½ cup(s), chopped, plus leaves for garnish

Sliced almonds

¼ cup(s), toasted

Olive oil

3 tbsp(s)

70-85% dark chocolate

1 oz, finely grated (about 2 tbsp)

Sherry wine

1½ tsp(s)


  1. Preheat oven to 400°F. Arrange cauliflower in single layer on rimmed baking sheet. Coat cauliflower with nonstick spray. Sprinkle with garlic, 1 tsp salt, and 1/4 tsp black pepper. Bake cauliflower, turning halfway through baking, until tender and charred in spots, about 25 minutes total.
  2. In food processor, pulse chopped parsley, almonds, oil, chocolate, sherry, remaining 1 tsp salt and 1/4 tsp black pepper, and 1 tbsp water until coarse pesto forms. Spread spoonfuls of pesto on 8 plates and top each with 1 cauliflower steak. Garnish with parsley leaves.
  3. Serving size: 1 cauliflower steak with 2 tbsp sauce