WHOLE ROASTED CAULIFLOWER WITH PISTACHIO PESTO
Whole roasted cauliflower is a sight to behold and never fails to delight, especially when it's topped with a verdant blend of herbs and pistachios. This version delivers a browned cauliflower that ends up soft enough - custardy almost - to serve with a spoon. And it all comes together in one pan, with water added right to the skillet to steam and soften the cauliflower while it roasts over caramelized onions. Sprinkling some Parmesan on top is a nice way to finish this dish.
Provided by Susan Spungen
Categories dinner, vegetables, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the cauliflower: Position a rack in the center of the oven and heat oven to 400 degrees. Trim the cauliflower, making sure the stem is cut flush with the head so it sits 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 1/4 teaspoon salt and cook, stirring, until translucent and turning golden on the edges, 7 to 10 minutes. Stir in 3/4 cup water and remove from the heat.
- Rub the cauliflower with the remaining tablespoon oil then with the pepper and remaining 1/2 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.
- Meanwhile, make the pesto: Reserve a bit of lemon zest for garnish. Place the rest in a food processor, along with the herbs, oil, pistachios, garlic, salt and pepper. Pulse until well combined.
- 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 1/4 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 and more herbs, and serve.
PAN-ROASTED CAULIFLOWER WITH KALE PESTO AND FETA
Searing cauliflower in a skillet instead of roasting it in the oven gives it a deeply caramelized exterior, but allows the interior to remain firm and a little crisp. Here, the cauliflower is served on a lemony slick of kale pesto and topped with plenty of herbs and feta. A sprinkle of chile flakes adds heat, while a dash of colatura (an Italian version of fish sauce) or Asian fish sauce gives everything a salty, funky depth. It makes for a particularly complex and sophisticated appetizer or side dish, or even a light main course if you add some crusty bread or grains. The recipe is adapted from the chef Omar Koreitem, who owns the Paris restaurant and cafe Mokonuts with his wife, the pastry chef Moko Hirayama.
Provided by Melissa Clark
Categories vegetables, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the pesto: Heat oven to 350 degrees, and bring a medium pot of heavily salted water to a boil.
- Spread almonds in a single layer on a small, rimmed baking sheet and toast until golden, about 10 minutes. Remove and let cool, then transfer to a blender.
- When water comes to a boil, add kale leaves and blanch until tender, 2 to 3 minutes. Drain well and transfer to blender with almonds.
- To the blender, add parsley, pecorino, 1/4 cup water and 1/2 teaspoon salt. Blend until smooth, adding more water if needed to allow the mixture to move. With blender running, drizzle in oil until mixture is emulsified and smooth. Taste and add more salt and lemon juice, if desired.
- Prepare the cauliflower: Add 2 tablespoons oil to a large, cold skillet. Arrange cauliflower in an even layer in skillet and sprinkle with salt to taste. Place skillet over medium-high heat and cook, without moving, until cauliflower is seared and dark brown on one side, 3 to 5 minutes. Flip cauliflower over and briefly cook on the other side until just tender but not mushy, 2 to 5 minutes. Remove from heat and sprinkle with a generous drizzle of olive oil, lemon zest, colatura and merkén.
- To serve, spoon pesto onto a large serving platter. Top with hot cauliflower, feta, sumac, mint and tarragon. Sprinkle with more lemon zest and oil, if desired.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 31 grams, Carbohydrate 8 grams, Fat 39 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 352 milligrams, Sugar 3 grams, TransFat 0 grams
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