Roast cauliflower with pine nuts, raisins and pistachio pesto

Roast cauliflower can be prepared a million different ways, but this is one of the best we've come across (and it's vegan!). The spice mix is fragrant and brings life to the brassica, which is then adorned with a stunning pesto brimming with herbs and pistachios, with juicy raisins and crunchy pine nuts to finish.

First published in 2020
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Ingredients

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Imperial

Pistachio pesto

Method

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
First published in 2020
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Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. After years of channelling his love of Mediterranean food he's now chef director across Cubitt House's various pubs and restaurants, proving just how versatile his talents are.

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