Pistachio-Crusted Whole Roasted Cauliflower with Pistachio Cream Sauce
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 Wonderful Pistachios No Shells, Roasted & Salted, 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 + a pinch of kosher salt, divided
2 teaspoons lemon juice
Pinch of garlic powder
Parsley Pistachio Cream Sauce
¼ cup Wonderful Pistachios No Shells, Roasted & Salted
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
1/4 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 1/4 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.
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