roasted cauliflower + pistachio gremolata

August 22, 2018

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!

 

shop the bon COOK products used: perforated baking sheet, BONMAT and eco-chop.

roasted cauliflower + pistachio gremolata

yields: 4 servings               prep time: 10 minutes              bake time: 20 minutes

 

INGREDIENTS

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

 

DIRECTIONS

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.

Pistachio Gremolata

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.  

Serve hot! 

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