Roasted Cauliflower Slices, Kale Pesto and Hazelnuts

Ingredients

• 1 cauliflower
• 5 tablespoons of hazelnut oil

• 1 tablespoon(s) curry

• 3 tablespoons grated parmesan cheese
• 3 tablespoons of crushed hazelnuts

• neutral oil

For the pesto

• 3 kale leaves
• 1 clove of garlic
• 30 g of hazelnuts

• 20 g grated parmesan

• the juice of 1 lemon

• 5 tablespoons of hazelnut oil

Preparation

1. Preheat the oven to 180°C (gas mark 6). In a small bowl, mix the hazelnut oil, curry, 1 pinch of salt and 1 pinch of pepper.

2. Remove the leaves surrounding the cauliflower. Hollow out the heart a little to remove the hard part. Wash it under cold water, drain it then cut it into slices about 2 cm thick.

3. Lightly oil a baking sheet and place the cauliflower slices on it. Brush both sides with the hazelnut curry oil. Sprinkle with parmesan and crushed hazelnuts. Bake for 35 min.

4. Meanwhile, rinse the kale leaves. Roughly chop them. Peel the garlic clove and cut it in half. In the blender bowl, mix the kale leaves, hazelnuts and garlic, then add the parmesan, lemon juice and gradually pour in the oil.

5. Enjoy roasted cauliflower slices with kale pesto.