Brined Roasted Cauliflower With Pistachio Pistou

Name: Brined Roasted Cauliflower With Pistachio Pistou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cauliflower; 2 cups water; 4 tablespoons salt; 1 teaspoon coriander seed; 1 teaspoon peppercorns; peel from an orange; 1 tablespoon sugar; 1 large cauliflower; oil; ground cumin; turmeric; 2 cups ice; Pistachio Orange Pistou; 1/2 cup almonds; 1/2 cup shelled pistachios (s&p version works well); Cup loosely packed parsley; 2 tablespoons rice vinegar (white wine or coconut work well too); 1 teaspoon orange zest; 4 tablespoons orange juice; 2 green onions, light and dark green parts, sliced; 1/2 teaspoon salt; olive oil (walnut oil is also very good)

Servings: persons

Cauliflower
2 cups water
4 tablespoons salt
1 teaspoon coriander seed
1 teaspoon peppercorns
peel from an orange
1 tablespoon sugar
1 large cauliflower
oil
ground cumin
turmeric
2 cups ice
Pistachio Orange Pistou
1/2 cup almonds
1/2 cup shelled pistachios (s&p version works well)
Cup loosely packed parsley
2 tablespoons rice vinegar (white wine or coconut work well too)
1 teaspoon orange zest
4 tablespoons orange juice
2 green onions, light and dark green parts, sliced
1/2 teaspoon salt
olive oil (walnut oil is also very good)

1
["Heat water with salt, coriander, pepper and sugar and stir until dissolved. Add ice and stir until melted.", "Cut cauliflower into 1"" planks. You will also have some florets which you can cut to make uniform in size. Place cauliflower in a baking dish, cover with brine and refrigerate for several hours.", "Preheat oven to 450u00b0. Drain cauliflower and pat dry. Drizzle oil on a large baking sheet. Place cauliflower on sheet, drizzle/brush a thin layer of oil on top and season with light sprinkle of cumin, turmeric, and pepper. You can taste a small floret to test the salt content. I added a very slight sprinkle of salt. Roast in the oven about 30-40 minutes, flipping halfway through, until deeply golden. You might need to remove the florets earlier so they do not burn.", "Toast the almonds in a dry pan until lightly brown. Pulse the nuts, parsley, vinegar, zest, juice, vinegar and salt until fine and even. Add oil and mix until blended. Taste and adjust for salt if needed.", "Top cauliflower with pistou and enjoy!"]

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Cauliflower, 2 cups water, 4 tablespoons salt, 1 teaspoon coriander seed, and more.

Yes, Brined Roasted Cauliflower With Pistachio Pistou falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!