Racheal Ray’s Roasted Cauliflower Bites With Kale Pesto

Here at Schupepe Tents we are all big foodies and are lucky to work with all sorts of fantastic chefs and event specialists while putting up our beautiful tents for weddings and private or corporate events.We highly encourage trying the latest recipes we have listed on our blog page – easy to make and delicious!

Rachael Ray was born in Glens Falls, New York in August, 1968. She moved to Cape Cod Massachusetts, where her family owned four restaurants. When Ray was 8 her family moved to Lake George, New York. Her mother managed restaurants in upstate New York. In 1995, Ray moved to New York City.One of her first jobs there was at the candy counter at Macy’s, where she eventually managed the fresh foods department. She later helped open a New York City market. Moving back to upstate New York, Ray managed ‘Mister Brown’s Pub’ at ‘The Sagamore’, a hotel on Lake George. From there she became a buyer at Cowan & Lobel, a gourmet market in Albany. Ray credits the concept of 30 Minute Meals to her experience working at the store where she met people who were reluctant to cook. She taught a course in which she showed how to make meals in less than thirty minutes. With the success of her “30 Minute Meals” classes, WRGB (the local CBS TV affiliate) asked her to appear in a weekly segment on their newscasts. This, along with a public radio appearance and the publication of her first book, led to a Today Show spot and her first Food Network contract in 2001. She now hosts the syndicated daily talk and lifestyle program ‘Rachael Ray’, and three Food Network series (30 Minute Meals, Rachael Ray’s Tasty Travels and $40 a Day). Also lWeek in a Dayl and the reality format show lGuy vs Rachl. Ray wrote cookbooks based on the 30 Minute Meals concept and launched a magazine ‘Every Day with Rachael Ray’ in 2006. Ray’s television shows have won three Daytime Emmy Awards. Here are a couple of her quick and easy appetizer recipes….


• 1 large head cauliflower
• Cooking spray
• Salt and pepper
• 1 bunch Tuscan kale
• 1 large clove garlic
• 1/4 cup olive oil
• Grated Pecorino cheese
• 2-3 tablespoons pine nuts
• Juice of 1/2 lemon
• Nutmeg

Pre-heat the oven to 450°F. Slice the cauliflower into two 1-inch-thick steaks and cut into florets so they are about two bites each. Spray with cooking spray and season with salt and pepper. Roast on a baking sheet to golden and caramelized, about 25 minutes. Puree a few handfuls of kale in a food processor with 1 large clove garlic, olive oil, a fat handful of grated Pecorino cheese, pine nuts and lemon juice, and salt, pepper and nutmeg, to taste. Arrange the cauliflower steak bites on a platter and top with rounded teaspoonful dollops of pesto.