Whole Roasted Cauliflower with Pistachios and Rosemary Garnish Recipe - EatSimpleFood.com

Recipe: https://eatsimplefood.com/whole-roast...

This whole roasted cauliflower recipe is delicious on it's own, but is elevated with an easy pistachio, lemon, and rosemary "gremolata" like garnish.

I love a simple recipe that is elevated with a simple garnish. This whole roasted cauliflower is good on it's own but why stop there? Garnish with an easy pistachio and cranberry "gremolata".

Serves 4

Ingredients:

Whole Roasted Cauliflower Ingredients:
• 1 whole cauliflower
• olive oil
• salt
• black pepper

Pistachio and Lemon Garnish Ingredients:
• zest from 1 lemon
• juice from ½ lemon
• ½ cup (2 ounces), roasted and salted shelled pistachios - chopped or smashed
• ¼ cup (1 ounce), cranberries
• 1 Tbsp rosemary, chopped
• 3 Tbsp extra virgin olive oil
• ¼ tsp salt
• pinch black pepper

Instructions:

Make the Pistachio and Lemon Garnish
• Place the nuts in a small ziplock bag and smash them into large chunks with the back of a large spoon.
• Zest the lemon and place in a small bowl. Juice half of that lemon and place in bowl with zest.
• Add pistachios, cranberries, rosemary, olive oil, salt, and pepper to the bowl and mix.
• Add more salt and lemon juice to taste.
• This tastes best if it rests at least 30 minutes and is even better the next day.

Make the Roasted Whole Cauliflower
• Preheat oven to 425F.
• Add 1 ½ inches to a large pot of water and bring to a simmer.
• Level stem of cauliflower with a knife and remove any tough leaves.
• Place whole cauliflower in simmering water covered and cook for 7-9 minutes depending on size of cauliflower.
• Remove cauliflower and let cool 10 minutes on an elevated wire rack on a sheet pan lined with parchment or aluminum foil (for easy clean up).
• Rub cauliflower with olive oil and add salt and pepper.
• Bake ~ 30 - 35 minutes depending on size or until browned and caramelized on the top and a fork goes easily through the top.
• Quarter it and slather on the pistachio, lemon, and herb garnish. Add salt to taste.

Pistachio Lemon Green Sauce Ingredient Substitutions
The garnish for this whole roasted cauliflower recipe can be made with any nut, any fruit, any herb, any citrus or vinegar, and any spice.

There are many ways to make a green herb "sauce" for this whole roasted cauliflower recipe.

Here's some ingredient garnish ideas:

• pistachios, walnuts, pecans, almonds
• rosemary, sage, thyme, parsley
• raisins, dried mangos, dried apricots, dried dates
• lemon juice, orange juice, balsamic vinegar, white wine vinegar
• a touch of cumin, coriander, nutmeg, or curry

How to Cook Simple Whole Roasted Cauliflower
Preheat oven to 425F and line a sheet with parchment or aluminum foil.
Level off the cauliflower stem.
Set it in ~ 1 ½" of simmering water and cover.
Cook whole cauliflower ~ 7-9 minutes.
Transfer cauliflower to lined sheet pan and place on an elevated rack to cool and dry.
Add olive oil, salt, and pepper to cauliflower head.
Cook at 425F ~ 25-30 minutes or until browned and caramelized.

Make The Pistachio, Lemon, Herb "Gremolata"
Ok, gremolata is really an Italian word for a parsley based green sauce. I use rosemary in this garnish recipe instead. Having said that, any herb can be used in this green garnish sauce.

Making the Pistachio and lemon garnish is easy.

Zest a whole lemon and then juice half of it and put it in a bowl.
Place the pistachios in a small ziplock bag and get all the air out. Smash the pistachios in the bag with a large spoon into smaller chunks.
Add the pistachios and remaining ingredients to the bowl.
Mix and chill. The flavors will taste best if they have at least 30 minutes to chill but taste even better the next day.