INGREDIENTS For the pesto: -2 cloves garlic -½ cup fresh basil, tightly packed -2 tablespoons lemon juice -1 teaspoon Kosher salt -¼ cup Ziggy Marley Hemp Rules hulled hemp seeds -¼ cup Parmesan, grated -1/2 cup high-quality extra virgin olive oil
For the cauliflower: -1 large head cauliflower -Extra virgin olive oil -Kosher salt
DIRECTIONS To make the pesto: -In a food processor, combine garlic, basil, lemon juice, salt, hemp seeds, and Parmesan. Pulse until mixture is finely chopped, scraping down sides as needed. With the food processor running, slowly add olive oil. Start with ¼ cup and if pesto is too thick, add additional olive oil, 1 tablespoon at a time until desired consistency is reached. Adjust seasoning to taste.
To make the cauliflower: -Remove the leaves from the cauliflower, leaving stem intact. Place the cauliflower on a cutting board with the core side up. Cut the cauliflower in half, exactly down the center of the core. Make another cut about ¾ inches from the midline on each half, leaving you with two steaks and some loose florets.
-Generously brush both sides of the cauliflower steaks with olive oil and sprinkle with salt. Toss loose florets with olive oil and salt as well and place them in a grill basket.
-Prepare grill for medium-high heat. Place cauliflower steaks and grill basket on the grill and cook for about 8-12 minutes per side, checking occasionally. Cauliflower should be charred in spots and the core should be tender. Remove from heat.
-Smother cauliflower with pesto and serve immediately.