1large head of cauliflowersliced into four 1-inch "steaks"
olive oil
kosher salt
freshly ground black pepper
FOR THE PESTO:
1cupwalnutstoasted
4clovesgarlicpeeled and roughly chopped
1bunchparsleyroughly chopped
5green onionslight green and dark green parts only, roughly chopped
1/2cupfreshly grated parmesan cheese
1/2teaspoonkosher salt
1/4teaspooncrushed red pepper flakes
freshly ground black pepper
Instructions
Preheat your oven to 450°.
In a dry skillet, add the walnuts and toast until fragrant over medium heat. About 8 minutes or so. Remove the toasted walnuts to a small bowl and set off to the side.
Increase the heat to medium-high and in the same skillet at a tablespoon of olive oil and sear the cauliflower in batches of two until golden on both sides. About 4 to 5 minutes a side. Season with salt and pepper.
Place the seared cauliflower onto a rimmed sheet pan. Drizzle with a little more olive oil and roast It iin a preheated oven for 15-20 minutes.
Meanwhile, roughly chop up the four cloves of peeled garlic and add them to a food processor. Throw in the toasted walnuts, parsley, green onions, grated Parmesan, crushed red pepper flakes and black pepper. Secure the lid and turn on the food processor.
Slowly pour in the olive oil, stopping and scraping down the sides and repeating until smooth.
Taste and season with salt.
Remove the roasted cauliflower steaks form the oven and serve with spoonfuls of the parsley pesto, any tiny remaining roasted cauliflower bits and a light drizzle of olive oil.