Preheat your grill to medium.
Wash your cauliflower and trim leaves then cut 4 slices from the center of the cauliflower, about 1” thick each. (Save outer pieces for another use)
Using your hands or a basting brush, lightly coat cauliflower with olive oil and then sprinkle salt evenly over both sides of each piece.
Grill your cauliflower until soft but not mushy (al dente) approximately 10 minutes.
Remove from grill and top each equally with Sardo Arugula Pesto and serve immediately.
Quick tip: Try adding Black squid ink pasta for a colourful and tasty experience!