Roasted Cauliflower with Ham & Gouda
| Serving Size | 2 |
|---|
• 1 large head Cauliflower, cut into two 1/2-inch thick steaks, scraps reserved
• 2 Tbsp Olive oil
• Salt and pepper to taste
• 6 oz Smithfield® Ham, cubed
• 1/2 cup Gouda cheese, grated
• 1/2 cup Smashed Pea Pesto
• 1/2 tsp of Smoked Paprika for garnish
PEA PESTO
• 1 cup Peas, cooked
• 1 Lemon, juiced
• 1 pinch Red Pepper Flakes
• 1 Tbsp Olive oil
• Salt and pepper to taste
Directions
- Preheat oven to 375°F
- Brush cauliflower steaks with oil and season with salt and pepper.
- Bake for approximately 10 minutes.
- Add ham to baking sheet and cook for 5 more minutes, or until cauliflower is browned.
- In pot of salted boiling water, cook remaining cauliflower scraps until soft.
- Transfer to blender.
- Add Gouda and puree until smooth and creamy.
- Thin with cooking liquid if necessary.
TO SERVE:
- Plate cauliflower cream on bottom.
- Top with roasted cauliflower steak. Add Smashed Pea Pesto and ham. Then garnish with smoked paprika.
- Smashed Pea Pesto: Combine all ingredients but seasoning in food processor and pulse to chop roughly.
- Season with salt and pepper. (Alternatively, roughly chop peas by hand.)
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