Pistachio-Crusted Whole Roasted Cauliflower with Pistachio Cream Sauce
yields: 4 main servings
This pistachio-crusted whole roasted cauliflower is so easy to make it's deceptively gourmet! Drizzled with parsley pistachio cream sauce, this loaded cauliflower is perfect as a vegetarian main dish show stopper or a weeknight side dish.
Ingredients
Pistachio-Crusted Cauliflower
- 1 medium cauliflower head, trimmed with core still intact
- ½ cup roasted and salted pistachios, plus more for garnish
- ¼ teaspoon pepper
- 1 tablespoon + 2 teaspoons extra virgin olive oil, divided
- 8 cups vegetable broth, or water*
- 6-8 cups water, to cover
- 1 whole lemon, halved and juiced
- 2 teaspoons + 1 pinch kosher salt, divided
- 2 teaspoons freshly squeezed lemon juice
- Pinch of garlic powder
Parsley Pistachio Cream Sauce
- ¼ cup roasted and salted pistachios
- ¼ cup water
- ¼ cup loosely packed parsley leaves, plus more for garnish
- 3 tablespoons freshly squeeze lemon juice
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon each salt and pepper
INSTRUCTIONS
- Preheat oven to 375°F.
- Using a high powered blender or food processor, grind the pistachios until finely chopped. Alternatively you can do this by hand with a knife, but it will take longer. Mix the ground pistachios with ¼ teaspoon of pepper. Add 2 teaspoons of olive oil and mix until well combined. The oil will help the crumbs stick to the cauliflower and keep them from burning in the oven. Set aside.
- Bring 8 cups of vegetable broth + 6-8 cups of water to boil in a pot large enough to fully submerge your cauliflower upside down. Add the whole lemon with its juice and 2 teaspoons of salt. Once boiling, submerge the cauliflower in the water upside down and boil for 11-13 minutes until a knife inserted into the core meets only a little resistance (not soft, but nearly cooked). Transfer the cauliflower to a colander face up and let sit for 15 minutes to dry.
- Place the cauliflower in a roasting pan and rub it all over with 1 tablespoon olive oil and 2 teaspoons lemon juice. Sprinkle with a pinch of salt and garlic powder. Press the pistachio crumbs all over the top and sides of the cauliflower. Place in the oven on the middle rack and roast for 20-25 minutes until cooked through and turning golden brown. If the crust starts to get too dark, cover it lightly with a piece of foil to keep it from burning.
- Meanwhile prepare the pistachio cream sauce. Add the pistachios, water, and parsley to a high powered blender and blend until completely smooth. Add the lemon juice, olive oil, salt, and pepper and blend to combine.
- Serve cauliflower wedges topped with pistachio cream sauce, fresh parsley, and more chopped pistachios.
Notes
*I use vegetable bouillon cubes so I don't have to keep boxes of vegetable broth on hand.
