Ingredients

The following ingredients have 4 Servings
  • 2 tbsp pine nuts
  • 2 cups fresh basil leaves
  • ½ cup low sodium vegetable broth
  • ¼ cup grated parmesan cheese
  • 2 cloves garlic (peeled)
  • 1 tbsp olive oil
  • ½ tsp salt
  • 1½ lbs cauliflower (cut into 8 (1⁄2-inch-thick) steaks)

Instruction

  • Prepare a grill rack by spraying with non-stick cooking spray.
  • Preheat grill to medium heat.
  • Place a small skillet over medium heat. Add pine nuts, and cook approximately 3 minutes, or until the nuts are golden, shaking the pan the whole time to prevent the nuts from burning.
  • Place the cooked pine nuts on a plate, and let cool.
  • In a food processor, add fresh basil leaves, cool pine nuts, low sodium vegetable broth, grated parmesan cheese, garlic, olive oil, and salt.
  • Process until the mixture is smooth.
  • Spray cauliflower with non-stick cooking spray to coat.
  • On preheated grill, place the prepared cauliflower, close the lid, and cook approximately 5 minutes, turn and cook another approximate 5 minutes, or until the cauliflower is charred, has grill marks, and is tender.