Roast cauliflower with pine nuts, raisins and pistachio pesto

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Ingredients

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Pistachio pesto

1
Preheat an oven to 170°C/Gas mark 3.5
2
Place all the spices in a pestle and mortar or spice grinder and grind to a powder
3
Place the cauliflower on a roasting tray and spread out the leaves at the base. Liberally drizzle over some olive oil and then sprinkle over the spices and garlic and season well
4
Rub the cauliflower with your hands to massage in the spices, then transfer to the oven and cook for 25 minutes. Drizzle over some more oil, turn down the heat to 140°C/Gas mark 1 and continue to cook for a further hour or until the cauliflower is beautifully browned and very tender
5
Whilst the cauliflower is cooking, make the pistachio pesto. Blitz everything together in a blender and season well with salt and pepper
6
Place the cauliflower in a serving bowl (or cut into large pieces and divide between individual bowls) and drizzle with the pesto. Top with the crispy leaves and dill and sprinkle with toasted pine nuts and golden raisins
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