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Prep Time Cook Time Yields
10 Mins 15 Mins Serves 4


  • 1 1/2 cups (375 mL) P’tit Québec Four Cheese Shredded Cheese
  • 1 large head cauliflower
  • 2 tbsp (30 mL) olive oil
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/4 cup (60 mL) basil pesto
  • 2 tbsp (30 mL) finely chopped fresh basil


  1. Slice cauliflower lengthwise through core into four (1-inch/2.5 cm) thick steaks.
  2. Brush cauliflower steaks with oil; season with salt and pepper.
  3. Preheat grill to medium heat; grease grate well. Grill cauliflower for 4 to 5 minutes per side or until lightly charred and tender.
  4. Reduce grill to low heat. Brush pesto over cauliflower; sprinkle with cheese. Cook for 2 to 3 minutes or until cheese melts.
  5. Sprinkle basil over top.

Tip: For variations, substitute sun-dried tomato pesto or olive tapenade for basil pesto.