Blistered Sprouting Cauliflower Recipe
tonnato, parmesan cheese, calabrian chili pistachio relish
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cauliflower
Preheat your oven to 425°F (220°C). Cut the cauliflower into florets and place them in a large bowl.
- 2
Season the Cauliflower
Drizzle olive oil over the cauliflower florets, then sprinkle with salt and pepper. Toss well to coat evenly.
- 3
Roast the Cauliflower
Spread the cauliflower on a baking sheet in a single layer. Roast for 25-30 minutes, until the edges are blistered and golden brown.
- 4
Prepare the Tonnato Sauce
In a small bowl, mix the Calabrian chili paste with 1/2 cup of the Parmesan cheese and a little olive oil to create a creamy sauce.
- 5
Prepare the Pistachio Relish
Chop the pistachios finely and mix with chopped fresh parsley and a drizzle of olive oil. Season with salt and pepper to taste.
- 6
Serve
Once the cauliflower is roasted, remove from the oven and drizzle with the tonnato sauce. Top with the pistachio relish and sprinkle with the remaining Parmesan cheese before serving.
