boncook.com

Cauliflower & Pistachio Gremolata

Active Time: 10 minutes

Total Time: 35 minutes

4-6 servings

Print recipe

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

  1. Preheat oven to 400 °F and place Bonmat on Perforated Baking Sheet, set aside.
  2. Slice the head of cauliflower into 1 and 1/2 to 2-inch slices and evenly spread on Bonmat.
  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 halfway through, and bake until browned.
  6. While the cauliflower is baking, place the remaining ingredients in Eco Chop and pull three times or until fully combined. Do not over-chop.
  7. 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!

 

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