Ingredients
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1 head cauliflower, preferably orange (about 1 1/2 pounds)
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2 tablespoons extra-virgin olive oil
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2 small yellow onions, diced in 1/4 inch pieces
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salt and pepper, to season
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1 cup chicken broth
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pesto
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½ cup flat-leaf parsley leaves (you can add chives, thyme, parsley), plus more for garnish
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¼ cup extra-virgin olive oil
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¼ cup shelled pistachios, salted is fine
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1 garlic clove, diced
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juice from half a lemon
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salt and pepper, to season
Directions
1
Done
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Preheat oven to 400F. |
2
Done
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Trim leaves off cauliflower, and assure it can sit flat in pan. |
3
Done
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In a medium saute pan over medium heat, cook the olive oil and onions with salt (about 1/4 teaspoon) and pepper until the onions are translucent, about 7-10 minutes. |
4
Done
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Place cauliflower in an oven proof pan (I used a Le Creuset pie dish), and place onions around the cauliflower. Add the cup of chicken broth. |
5
Done
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Cover the pan with foil and place in oven until the cauliflower is fork tender, about 45 minutes. |
6
Done
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pestoAdd all ingredients to a small food processor, blender or Nutri bullet and pulse together until well blended. Taste and adjust flavors as necessary. Set aside at room temperature until ready to use. If using next day, place in refrigerator and bring to room temperature before serving. |
7
Done
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Turn oven to 450 degrees on the regular setting and remove foil. |
8
Done
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Baste the cauliflower with juices, add water if it needs more moisture and cook another 20 minutes until golden brown. |
9
Done
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Remove from oven and spoon the pesto over top. Delicious! |