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Roasted Whole Cauliflower with Pistachio Herb Sauce - this is so easy and makes a beautiful presentation at the table

Roasted Whole Cauliflower with Pistachio Herb Sauce

Servings 4


  • 1 whole cauliflower leaves trimmed
  • extra virgin olive oil
  • salt

Pistachio Herb Sauce

  • 1/3 cup unsalted roasted pistachios
  • 2 anchovy filets substitute ~ 1 teaspoon soy sauce for vegetarian/vegan version
  • 2 garlic cloves
  • 1/3 cup extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 cup cilantro parsley or a combination
  • sea salt and fresh ground pepper


  1. Place cast iron skillet or baking tray in oven and preheat oven to 375 degrees.
  2. Cut bottom of cauliflower stem so it stands up. Rub with olive oil and season with salt.
  3. Place pan of hot water on bottom rack of oven. Place cauliflower stem side down in hot cast iron pan. Roast 1 hour or until knife pierces through easily.

Pistachio Herb Sauce

  1. Place pistachios, anchovy filets, and garlic in food processor. Process until almost smooth; add oil through feeder tube and continue to process until smooth. Transfer to bowl and stir in vinegar; season with salt and pepper.

To Serve

  1. Break apart cauliflower (you can do this at the table for a more dramatic presentation). Serve with Pistachio Herb Sauce.

Recipe Notes

Adapted from New York Times