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roasted cauliflower with pistachio pesto

Oh my, oh my is this good!  Not only is it quite different than other ways to cook cauliflower but it’s just delicious.  I adapted the recipe from Susan Spungen’s at New York Times cooking.  Her recipe used water instead of broth and the pesto had no lemon juice which I felt it needed.  Also the cooking times from her recipe were not long enough to fully roast the cauliflower, or maybe my simple oven just does not perform as it should.

Regardless of your oven just make sure your cauliflower tender to the fork, and nicely browned on top.  Cut it in steak like slices or just in pieces.  It’s just about satisfying enough to be a meal, and vegetarians will love it as long as you substitute the chicken broth for vegetable or water.

 

roasted cauliflower with pistachio pesto

Oh my, oh my is this good!  Not only is it quite different than other ways to cook cauliflower but it’s just delicious.  I adapted the recipe from Susan Spungen’s at New York Times cooking.  Her recipe used water instead of broth and the pesto had no lemon juice which I felt it needed.  Also the cooking times from her recipe were not long enough to fully roast the cauliflower, or maybe my simple oven just does not perform as it should.

Regardless of your oven just make sure your cauliflower tender to the fork, and nicely browned on top.  Cut it in steak like slices or just in pieces.  It’s just about satisfying enough to be a meal, and vegetarians will love it as long as you substitute the chicken broth for vegetable or water.

 

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Ingredients

Recipe serves: 4-6
1 head cauliflower, preferably orange (about 1 1/2 pounds)
2 tablespoons extra-virgin olive oil
2 small yellow onions, diced in 1/4 inch pieces
salt and pepper, to season
1 cup chicken broth
pesto
½ cup flat-leaf parsley leaves (you can add chives, thyme, parsley), plus more for garnish
¼ cup extra-virgin olive oil
¼ cup shelled pistachios, salted is fine
1 garlic clove, diced
juice from half a lemon
salt and pepper, to season
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roasted cauliflower with pistachio pesto
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  • time
    1 hour 30 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

  • 1 head cauliflower, preferably orange (about 1 1/2 pounds)
  • 2 tablespoons extra-virgin olive oil
  • 2 small yellow onions, diced in 1/4 inch pieces
  • salt and pepper, to season
  • 1 cup chicken broth
  • pesto
  • ½ cup flat-leaf parsley leaves (you can add chives, thyme, parsley), plus more for garnish
  • ¼ cup extra-virgin olive oil
  • ¼ cup shelled pistachios, salted is fine
  • 1 garlic clove, diced
  • juice from half a lemon
  • salt and pepper, to season

Directions

1
Done

Preheat oven to 400F.
2
Done

Trim leaves off cauliflower, and assure it can sit flat in pan.
3
Done

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

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

Cover the pan with foil and place in oven until the cauliflower is fork tender, about 45 minutes.
6
Done

pesto

Add 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

Turn oven to 450 degrees on the regular setting and remove foil.

8
Done

Baste the cauliflower with juices, add water if it needs more moisture and cook another 20 minutes until golden brown.

9
Done

Remove from oven and spoon the pesto over top. Delicious!

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