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
- 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
- Preheat oven to 400 °F and place Medium Bonmat on Medium Perforated Baking Sheet, set aside.
- Slice the head of cauliflower in 1 inch slices and evenly spread then on mat.
- With Pastry Brush, brush both sides of each cauliflower with EVOO.
- Sprinkle with salt and pepper.
- Bake for 20 to 25 minutes flipping sides half way through and bake until browned.
- 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.
- Transfer baked cauliflower to dish and sprinkle the pistachio gremolata generously over it.
Enjoy!
