Roast cauliflower with pine nuts, raisins and pistachio pesto
by Ben Tish
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Ingredients
Fruit & Vegetables
1 large cauliflower, with leaves, end of the stalk trimmed so it can stand up on its own
4 garlic cloves, finely chopped
1/4 tsp chilli flakes
1 lime, zested and juiced
Oils & Vinegars
olive oil, for cooking
250ml of extra virgin olive oil
Salad & Fresh Herbs
1/2 tsp coriander seeds
1 handful of dill, chopped
50g of basil leaves
100g of flat-leaf parsley, stalks removed
Spices & Dried Herbs
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp sweet smoked paprika
1/2 tsp ground cinnamon
freshly ground black pepper
Store Cupboard
50g of pine nuts, toasted
50g of golden raisins, soaked in warm water for 20 minutes
sea salt
6 tbsp of shelled pistachios, as green as possible (Iranian pistachios are best)
salt