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Serves 4

For the cauliflower:

1 head cauliflower

Olive oil, for brushing

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Salt and pepper, to taste

For the pesto:

Makes 1 cup

2 large cloves garlic

1 large bunch fresh basil (about 2 cups, packed)

2/3 cup olive oil

Salt and pepper, to taste

1. Preheat oven to 400 degrees. Wash cauliflower and remove the large outer leaves, reserving the tender ones for roasting. Trim bottom of cauliflower to make an even base.

2. With a sharp knife, slice the cauliflower vertically into inch-thick “steaks.”

3. Brush a rimmed baking sheet with olive oil. Spread cauliflower “steaks” on the baking sheet. Scatter trimmed outer leaves between the cauliflower wedges.

4. Roast at 400 degrees for 20 minutes.

5. Carefully flip the “steaks” and return to the oven for another 8 to 10 minutes, or until the tops are golden brown. Remove from oven.

6. In a food processor, chop the garlic. Add the basil, salt and pepper to the processor bowl.

7. Pulse until finely minced, stopping to scrape down the sides of the bowl when needed. While the processor is running, add olive oil in a slow stream until a paste forms. If you prefer a thicker pesto, use less oil.

Adapted by The Palm Beach Post from Lenore Pinello

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