Cauliflower Steaks with Skinny Pesto
 
Ingredients
  • 3 Tablespoons pine nuts
  • 2 cups fresh basil leaves
  • ½ cup reduced sodium chicken broth (homemade or canned)
  • ¼ cup freshly grated Parmesan cheese
  • 1 Tablespoon olive oil
  • 2 cloves garlic, peeled and halved
  • ½ teaspoon salt
  • About 1-1/2 to 2 pounds cauliflower, cut vertically into about eight ½-inch thick "steaks"
Instructions
  1. Place the pine nuts in a small dry skillet and set over medium heat. Cook until nuts are golden and fragrant, shaking pan often to prevent burning, about 3 minutes. Transfer nuts to a plate to cool.
  2. In a blender or food processor, combine cooled nuts, basil leaves, chicken broth, Parmesan, olive oil, garlic, and salt. Process until smooth and set aside.
  3. Preheat grill to medium heat. Before grilling, coat cauliflower steaks lightly with olive oil or nonstick cooking spray. Set cauliflower directly on grill. Cover grill and cook cauliflower, turning once, until it is golden and tender, about 10 minutes total. Transfer to a serving platter or plates. Spoon pesto over each steak and serve. Makes 8 cauliflower steaks.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cauliflower-steaks-with-skinny-pesto/