Thanksgiving Whole Roasted Cauliflower with Pistachio Pesto


Whole Roasted Cauliflower with Pistachio Pesto Ingredients: - 1 large cauliflower - 4 tablespoons olive oil, divided - Salt and freshly ground black pepper to taste - 2 cups fresh basil leaves - 1 cup shelled pistachios - ½ cup grated Parmesan cheese - ⅓ cup olive oil - 3 cloves garlic - Zest of one lemon - Juice of half a lemon


  1. Preheat your oven to 400°F (200°C).
  2. Rinse the whole cauliflower under cold water and pat dry with paper towels. Place it on a baking sheet lined with parchment paper or aluminum foil. Drizzle 2 tablespoons of olive oil over the top of the cauliflower, season generously with salt and black pepper, then rub them in evenly using your hands.
  3. Roast the cauliflower for about 50 minutes - 1 hour until tender and golden brown. You can check its doneness by inserting a knife into the stem; if it slides in easily, the cauliflower is cooked through.
  4. While the cauliflower is roasting, prepare the pistachio pesto sauce. In a food processor, combine basil leaves, shelled pistachios, grated Parmesan cheese, garlic cloves, lemon zest, and lemon juice. Add the remaining 2 tablespoons of olive oil while processing until smooth. Taste and adjust seasonings as needed.
  5. Once the cauliflower has finished cooking, let it cool slightly before transferring it onto a serving plate. Slice off the base so that the cauliflower sits flat. Spoon or drizzle the pistachio pesto liberally over the entire surface of the cauliflower. Serve immediately alongside your favorite protein or vegetable side dishes. Enjoy!