Roasted Cauliflower with Pistachio Pesto

Elevate your vegetable game with this recipe for Roasted Cauliflower with Pistachio Pesto.

Perfect for any meal, this dish combines the earthy richness of roasted cauliflower with the vibrant flavors of a homemade pistachio pesto.

With just a handful of ingredients and minimal prep, it's an easy yet impressive addition that transforms a humble cauliflower into a star dish bursting with flavor and texture.

Yield: 2

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Roasted Cauliflower with Pistachio Pesto

Level: Easy

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Ingredients

For the Cauliflower:

• 1 head cauliflower
• 2 tablespoons extra-virgin olive oil, divided
• ¾ teaspoon kosher salt
• Pinch of black pepper

For the Pesto:

• 1 medium-sized cauliflower
• ½ cup lightly packed basil leaves, plus more for garnish
• ¼ cup extra-virgin olive oil
• ¼ cup raw, shelled pistachios
• 1 garlic clove, sliced
• ¼ teaspoon kosher salt
• Pinch of black pepper
• 3 tablespoons freshly grated Parmesan cheese
• Zest of 1 lemon

Preparation

Make the Cauliflower:

1. Preheat the oven to 425°F.
2. Fill a large saucepan with salted water, making sure it's deep enough to submerge the whole cauliflower by at least an inch. Bring the water to a boil over medium heat.
3. Remove any leaves from the cauliflower and trim the stem so it's flush with the head, allowing it to sit flat.
4. Carefully lower the cauliflower into the boiling water, cover, and cook for 3 minutes. Remove from the water and let it steam-dry for 5-10 minutes. Pat dry with a paper towel to remove excess water.
5. Place the cauliflower in a deep roasting tin. Brush oil all over it, ensuring the bottom is covered. Sprinkle with salt and pepper. Pour over any excess oil.
6. Roast in the preheated oven for 20 minutes.
7. Remove the cauliflower from the oven and baste it with the remaining oil in the tin. If there's no oil left, add a tablespoon more. Roast for an additional 20-30 minutes, until it's golden and crisp in spots.

Make the Pesto:

1. Reserve a bit of lemon zest for garnish. Place the the basil, oil, pistachios, and garlic in a food processor, along with half of the lemon zest. Pulse until well combined. Season with salt and pepper, to taste.

Assemble and Serve:

1. Spoon the pesto over top of roasted cauliflower, sprinkle with reserved lemon zest and more herbs, and serve.

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