Ingredients
Roasted Cauliflower with Ham & Gouda
6 oz.
Farmland Cubed Ham
6 oz.
1 whole
Large head cauliflower, cut into two 1/2 inch thick steaks, scraps reserved
1 whole
2 Tbsp.
Olive oil
2 Tbsp.
Salt
Pepper
1/2 cup(s)
Gouda cheese, grated
1/2 cup(s)
1/2 cup Smashed Pea Pesto (recipe below)
1/2 Tsp.
Smoked paprika, for garnish
1/2 Tsp.
For the Pea Pesto:
1 cup(s)
Peas, cooked
1 cup(s)
1 whole
Lemon, juiced
1 whole
1 pn.
Red pepper flakes
1 pn.
1 Tbsp.
Olive oil
1 Tbsp.
Salt
Pepper
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.
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).
To serve: Plate cauliflower cream on bottom. Top with roasted cauliflower steak. Add Smashed Pea Pesto and ham; then garnish with smoked paprika.
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