Roast cauliflower with pine nuts, raisins and pistachio pesto

4
30 minutes

Ingredients

  • 1 large cauliflower, with leaves, end of the stalk trimmed so it can stand up on its own
  • olive oil, for cooking
  • 3 garlic cloves, finely chopped
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp sweet smoked paprika
  • 1/4 tsp chilli flakes
  • 1/2 tsp ground cinnamon
  • 50g of pine nuts, toasted
  • 50g of golden raisins, soaked in warm water for 20 minutes
  • 1 handful of dill, chopped
  • sea salt
  • freshly ground black pepper

Pistachio pesto

  • 50g of basil leaves
  • 100g of flat-leaf parsley, stalks removed
  • 1 garlic clove, peeled
  • 6 tbsp of shelled pistachios, as green as possible (Iranian pistachios are best)
  • 1 lime, zested and juiced
  • 250ml of extra virgin olive oil
  • salt
  • freshly ground black pepper

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
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp sweet smoked paprika
  • 1/4 tsp chilli flakes
  • 1/2 tsp ground cinnamon
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
  • 1 large cauliflower, with leaves, end of the stalk trimmed so it can stand up on its own
  • olive oil, for cooking
  • 3 garlic cloves, finely chopped
  • sea salt
  • freshly ground black pepper
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
  • 50g of basil leaves
  • 100g of flat-leaf parsley, stalks removed
  • 1 garlic clove, peeled
  • 6 tbsp of shelled pistachios, as green as possible (Iranian pistachios are best)
  • 1 lime, zested and juiced
  • 250ml of extra virgin olive oil
  • salt
  • freshly ground black 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
  • 50g of pine nuts, toasted
  • 1 handful of dill, chopped
  • 50g of golden raisins, soaked in warm water for 20 minutes