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 (unsalted, no oil or sugar added)
¼ cup(s), toasted
Olive oil
3 Tbsp
70-85% dark chocolate
1 oz, finely grated (about 2 tbsp)
Sherry wine
1½ tsp
Instructions
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
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