Styling and photography by Sina Mizrahi

These adorable cauliflower skewers are out-of-this-world delicious! The pesto adds a flavorful kick and complements the Italian seasoning. And who doesn’t love anything drizzled with pizza sauce and coated with melted cheese?

YIELDS ABOUT 24 SKEWERS

• 1 32-oz (910-g) bag frozen cauliflower florets, defrosted and drained
• 2 Tbsp store-bought pesto
• 3 Tbsp olive oil
• salt and garlic powder, for sprinkling
• ½ cup pizza sauce
• 1½ cups shredded mozzarella cheese
• fresh basil leaves, for garnish

Preheat oven to 450°F (230°C).

Place cauliflower in a large bowl. Break apart the large florets so that they’re all roughly the same size (about 1 inch/2.5 cm wide). Combine pesto and olive oil, mixing well. Drizzle over the cauliflower and toss to coat.

Place cauliflower onto a baking sheet, making sure the florets are spread apart. Roast for about 20 minutes, or until edges are beginning to brown. Remove from oven and allow to rest for 5 minutes, or until cool enough to handle.

Thread 3–4 cauliflower florets onto the end of a skewer, keeping them towards the edge. (I used 8-inch skewers for this.) Place the skewers onto two baking sheets, with the empty skewer ends facing outwards. This will make them easy to grasp when serving. Leave a bit of space between each skewer so they won’t stick together once sprinkled with cheese. One at a time, drizzle each skewer with pizza sauce and top with shredded cheese, taking care to keep them spread apart. Return to the oven for an additional 5–6 minutes or until cheese is melted. Garnish with freshly chopped basil.

While cheese is still hot, slip a spatula under each skewer to transfer gently onto a serving dish. Serve immediately.

Tip

For an easier and quicker variation, skip the skewers. Simply toss the roasted cauliflower florets with 1 cup of mozzarella cheese and place in an oven-proof dish. Drizzle with pizza sauce and sprinkle with the additional 1/2 cup cheese. Place into the oven and bake for 15–20 minutes, or until cheese is fully melted.

(Originally featured in Family Table, Issue 768)