eat this roasted cauliflower as an appetizer, side dish or even make it into your full meal! you can break the cauliflower up into bite-sized chunks or slice it into 1-inch thick steaks depending on how you're feeling/how much time you have. if you make the steak slices, you will need to roast it a bit longer.
as for the pistachio gremolata, you can generously sprinkle it over the top of the cauliflower or serve it on the side with a spoon. it can also be served with meat dishes [especially steak, pork tenderloin, etc.] with other roasted veggies or even mixed in with some plain greek yogurt as a dip! get creative with it!
roasted cauliflower + pistachio gremolata
yields: 4 servings prep time: 10 minutes bake time: 20 minutes
1 head of cauliflower, cored
½ cup olive oil + 1 tsp.
1 tsp. bon Salt natural
freshly cracked black pepper
1 bunch parsley, leaves only
¼ cup pistachios, shelled
3 garlic cloves
1 Tbsp. lemon zest
juice of 1 lemon
pinch of bon Salt, natural
Preheat the oven to 400° and place a BONMAT on a perforated baking sheet.
Slice your head of cauliflower into 1-inch thick slices or break it up into bite-sized pieces.
Using a pastry brush, coat all of the slices/pieces with olive oil and season with bon Salt and pepper.
Place the cauliflower slices on the BONMAT and bake for 20-25 minutes, flipping halfway.
Place the parsley, pistachios, garlic, lemon zest + juice, a pinch of bon Salt and 1 tsp. olive oil in the base of the eco-chop.
Pull the handle about 5 times, until everything is chopped and combined.
Lay the roasted cauliflower out on a serving platter and generously sprinkle the gremolata over the top.