Whole Roasted Cauliflower with Pistachio-Lemon Pesto

Whole roasted cauliflower with a pistachio lemon pesto topping.

Sharing this vibrant vegetarian main in the hopes it can brighten your table as we make our ways through the last stretch of winter months!

For the cauliflower:

• 1 head cauliflower, roughly 1.2 lbs

• 3 tablespoons extra-virgin olive oil

• 3 tablespoons Kahlo cooking paste (or sprinkle 2 tsp each of cumin, coriander, and ginger)

• 1.5 large yellow onion, sliced into 1/4 inch half moons

• 1.5 teaspoon kosher salt

• Pinch of black pepper

For the pesto:

• Zest and juice of 1 lemon

• 1 cup each of lightly packed cilantro and flat-leaf parsley, plus more for garnish

• 1/2 cup extra-virgin olive oil

• 3/4 cup raw shelled pistachios

• 2 garlic clove, sliced

• 1/2 teaspoon kosher salt

• Pinch of black pepper

PROCESS

Step 1

Make the cauliflower and onion. Position a rack in the center of the oven and heat to 400 degrees. Trim the cauliflower, making sure to cut the stem so the cauliflower can sit flat. Heat a 10-inch cast-iron or other heavy ovenproof skillet on the stove over medium heat. Add 1 tablespoon oil, the onions and ¼ teaspoon salt and cook, stirring, until translucent and turning golden on the edges, about 7 to 10 minutes. Stir in 3/4 cup water and remove from the heat.

Step 2

Rub the cauliflower with the remaining tablespoon oil then with the pepper and remaining teaspoon salt. Clear the center of the skillet and place the cauliflower in it. Cover the pan tightly with foil and place in the center of the oven. Bake until a paring knife meets no resistance when inserted into the cauliflower, 20 to 30 minutes.

Step 3

Meanwhile, make the pesto: Reserve a bit of lemon zest for garnish. Place the rest in a food processor, along with the lemon juice, herbs, oil, pistachios, garlic, salt and pepper. Pulse until well combined.

Step 4

Turn oven to 450 degrees on the regular setting or, if you have a convection option, 425 degrees. Uncover the cauliflower and baste with some of the pan juices. Cook, basting occasionally and adding ¼ cup of water to the pan if it threatens to dry out, until nicely browned, 20 to 30 minutes more. Spoon the pesto over top, sprinkle with reserved lemon zest, herbs, sesame seeds, and chili crisp if desired.

Note: You should have plenty of pistachio pesto left over, so use it to top roasted veggies, salads, or even as a dip for carrots, celery, or radishes!

*Recipe inspired by the NYT Cooking recipe by Susan Spungen.