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Cauliflower & Pistachio Gremolata

Active Time: 10 minutes

Total Time: 35 minutes

4-6 servings

Print recipe

Ingredients

  • 1 head of cauliflower
  • 1/2 cup EVOO
  • 1 teaspoon Sel Gris Salt
  • 1 teaspoon black pepper
  • 1 1/2 cup Italian parsley leaves
  • 1/4 cup toasted pistachios
  • 3 garlic cloves, peeled
  • 1 tablespoon lemon zest
  • Juice from one lemon
  • 1/2 tablespoon crushed red pepper

Instructions

  1. Preheat oven to 400 °F and place Medium Bonmat on Medium Perforated Baking Sheet, set aside.
  2. Slice the head of cauliflower in 1 inch slices and evenly spread then on mat.
  3. With Pastry Brush, brush both sides of each cauliflower with EVOO. 
  4. Sprinkle with salt and pepper.
  5. Bake for 20 to 25 minutes flipping sides half way through and bake until browned.
  6. While cauliflower is baking, place remaining ingredients in Eco Chop and pull 3 times, or until ingredients are fully combined. Do not over chop it.
  7. Transfer baked cauliflower to dish and sprinkle the pistachio gremolata generously over it.

Enjoy!

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