
Charred cauliflower with chocolate & almond pesto
3
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
8
Difficulty
Easy
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.
Ingredients
Cooking spray
4 spray(s)
Cauliflower
2 head(s), medium, trimmed, each cut into four 11/4- to 11/2-inch slices
Garlic clove
2 clove(s), coarsely chopped
Kosher salt
2 tsp, divided
Black pepper
½ tsp, divided
Fresh parsley
½ cup(s), chopped, plus leaves for garnish
Sliced almonds
¼ cup(s), toasted
Olive oil
3 Tbsp
70-85% dark chocolate
1 oz, finely grated (about 2 tbsp)
Sherry wine
1½ tsp