Roasted Cauliflower with Yogurt & Pistachio Pesto

Little florets of crispy roasted cumin cauliflower, on a bed of yogurt with dollops of the best pistachio pesto. I am strong believer that pesto is better when it has texture! A good pesto is less like a green smoothie and more like a paste – combining the ingredients together at the end ensures a balance of creaminess and crunch, making it less one dimensional. This is one of my favourite variations, using pistachios instead of pine nuts, which adds a slightly fragrant note. A very cute little side dish to share with a lover, loved one or your lovely self.

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 5 Mins

Cook Time 30 Mins

Method

1
Preheat the oven to 200 degrees celsius and line a baking tray with greaseproof paper. Add the cauliflower, olive oil, cumin seeds and a generous seasoning of salt and pepper. Toss well to ensuring everything is evenly coated. Place into the oven for approximately 30 minutes or until the cauliflower is crispy and golden on the outside and soft on the inside. Set aside.
2
Make the pistachio pesto - add the pistachios to a food processor and pulse briefly until you form a crumb, then transfer the nuts to a large mixing bowl. Next, add the basil to the food processor along with 2 tablespoons of the olive oil. Blend until you form a paste (not a puree). Transfer the basil paste to the pistachios, followed by the garlic, parmesan, lemon, lemon zest, remaining olive oil, salt and a little black pepper. Using a spatular, mix until well combined, adding a little more olive oil or seasoning if needed.
3
Assemble the dish - smear a thick layer of greek yogurt on the base of a round flat platter and top with the roasted cauliflower. Finish with dollops of pistachio pesto and decorate with any remaining basil.

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