Roasted cauliflower pairs particularly well with olive oil and thyme, and this recipe adds pistachios for an additional flavor and crunch, but roasted until brown, cauliflower needs no accompaniment.
Roasted Cauliflower with Pistachios and Thyme
Makes 4 servings.
- 3/4 cup shelled pistachios
- 2 small to medium-sized heads of cauliflower, cut into large but bite-sized florets
- 2 tablespoons olive oil
- 2 tablespoons stemmed fresh thyme
- sea salt, to taste
- white pepper, to taste
- Preheat oven to 350°F.
- Arrange the pistachios on a baking sheet. Bake until toasted and fragrant but not burnt, about 6-7 minutes.
- Raise oven temperature to 450°F.
- While the pistachios are toasting, toss the cauliflower, olive oil, and thyme in a large mixing bowl. Season to taste with white pepper and sea salt.
- Arrange in a single layer in a baking or casserole dish. Place in oven and bake 30-35 minutes until brown and starting to char on the edges. (I find it hard to overcook cauliflower, particularly if not cut too small. It just gets better and better, developing great caramelization.)
- Halfway through cooking, remove from oven and gently stir (or, even better, flip over each floret). Return to oven, rotating the pan.
- Remove from oven. Sprinkle with toasted pistachios. Optionally, add 2 tablespoons of your favorite, grassy olive oil. Serve immediately.