Cauliflower & Pistachio Gremolata
Active Time: 10 minutes
Total Time: 35 minutes
4-6 servings
- EVOO
- Sel Gris Salt
- Medium Bonmat
- Medium Perforated Baking Sheet
- Eco Chop
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Ingredients
- 1 head of cauliflower
- 2 tablespoons EVOO
- 1 teaspoon Sel Gris Salt
- 1 teaspoon black pepper
- Roasted Garlic and Chive Herb Blend
For the Gremolata:
- 1 1/2 cup Italian parsley leaves
- 1/4 cup toasted pistachios
- 3 garlic cloves, peeled
- 2 tablespoons EVOO
- 1 tablespoon lemon zest
- Juice from one lemon
- 1/2 tablespoon French Pantry Vietnam Pepper
Instructions
- Preheat oven to 400 °F and place Bonmat on Perforated Baking Sheet, set aside.
- Slice the head of cauliflower into 1 and 1/2 to 2-inch slices and evenly spread on Bonmat.
- With Pastry Brush, brush both sides of each cauliflower with EVOO.
- Sprinkle with salt and pepper.
- Bake for 20 to 25 minutes, flipping sides halfway through, and bake until browned.
- While the cauliflower is baking, place the remaining ingredients in Eco Chop and pull three times or until fully combined. Do not over-chop.
- Transfer baked cauliflower to a serving plate and sprinkle the pistachio gremolata generously over it.
Enjoy cooking and Baking from our BONCOOK kitchen to yours!
