Charred cauliflower with chocolate & almond pesto
2 head(s), medium, trimmed, each cut into four 11/4- to 11/2-inch slices
2 clove(s), coarsely chopped
2 tsp, divided
½ tsp, divided
½ cup(s), chopped, plus leaves for garnish
¼ cup(s), toasted
70-85% dark chocolate
1 oz, finely grated (about 2 tbsp)
- 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.
- 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.
- Serving size: 1 cauliflower steak with 2 tbsp sauce