60 minutes
A delicious whole roasted cauliflower dish complemented by a rich and nutty pistachio pesto.
Head Of Cauliflower, trimmed, stem cut flush
0 lb
Extra Virgin Olive Oil, divided
tablespoons
Small Yellow Onions, sliced 1/4 inch thick lengthwise
each
Kosher Salt, divided
teaspoons
to taste
Lemon Zest, some reserved for garnish
0 zest of
Cilantro And Flat-Leaf Parsley Leaves, lightly packed, plus more for garnish
cups
Raw Shelled Pistachios
cups
Garlic Clove, sliced
each
1. Caramelize Onions
In a cast-iron skillet, warm a tablespoon of olive oil over medium heat. Add the sliced onions and sprinkle with 1/4 teaspoon of kosher salt. Sauté until translucent and golden at the edges, about 10 minutes. Add water as needed to prevent burning.
2. Prepare and Steam Cauliflower
Rub the cauliflower with a tablespoon of olive oil, sprinkle with black pepper and remaining 1/2 teaspoon of salt. Place it on top of the onions in the skillet, cover with foil, and bake at 375°F (190°C) until tender, about 20-30 minutes.
3. Make Pistachio Pesto
In a food processor, combine lemon zest, cilantro and parsley leaves, 1/4 cup of olive oil, pistachios, garlic, 1/4 teaspoon salt, and a pinch of pepper. Pulse until finely chopped and the oil is green.
4. Roast Cauliflower
Remove foil, increase oven to 425°F (220°C). Baste cauliflower with juices, adding water if dry. Roast uncovered until browned and crisp, about 20-30 minutes.
5. Serve with Pesto
Transfer the cauliflower to a serving dish, drizzle with pistachio pesto, and garnish with reserved lemon zest and herbs. Serve hot.
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