- 1 head cauliflower
- 3/ 4 cup olive oil
- Salt, To Taste
- 1 cup pistachios, roasted and unsalted
- 1 cup mint
- 1 lemon, juiced
- 2 Roasted chili peppers
Preheat oven to 400ºF and set a cooling rack inside a baking sheet. This helps roast the entire cauliflower from the bottom up as well as the top down.
Coat the cauliflower with 1/4 cup olive oil and salt. Bake for 25 minutes or until tender.
Meanwhile, make the pistachio sauce: in a high-powered blender, blend the pistachios, mint, lemon juice, and remaining olive oil together until consistency is similar to pesto.
Coat the roasted cauliflower with pistachio sauce. Top with roasted chili peppers.