Grilled Cauliflower with Pesto

 


1 head of cauliflower

2 cup of fresh basil

1/3 cup pine nuts

2 cloves of garlic

1 tbsp lemon juice

1/3 cup extra virgin olive oil

1/3  cup Parmesan cheese

Salt and pepper to taste


Cut the cauliflower lengthwise into 3/4 inch slices, leaving the stalk in place.


In a food processor or blender, add basil, pine nuts, garlic and lemon juice and pulse a few times.  Scrape down the sides.  Turn the machine on and slowly add the extra virgin olive oil.  Scrape down the sides.  Pulse again until the mixture is smooth.  Add salt, pepper and parmesan and pulse a few times to incorporate.


Brush both sides with the pesto. 

Heat the grill or grill pan to medium high heat.

Grill each side of the cauliflower for 3-4 minutes until tender, but still firm. Serve warm.




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