Turmeric Roasted Cauliflower with Pistachio Pesto & Tart Cherries
Watch Chef Seamus Mullen create this delicious recipe with Pistachios below:
1 large head of cauliflower, blanched in salted boiling water for 4 minutes, then removed and set aside to dry
4 TBSP extra virgin olive oil
2 tsp ground turmeric
Sea salt and pepper to taste
For the pesto
2 cups cilantro
4 TBSP roasted, unsalted pistachios
2 scallions diced, greens and whites
1 small jalapeno pepper, seeds removed, minced
Juice and zest of 1 lime
1 clove garlic, grated or pressed
1 cup extra virgin olive oil
Salt and pepper to taste
½ cup dried tart cherries, roughly chopped
½ cup mixed mint and cilantro to garnish
- Pre-heat oven to 415 F.
- Once the cauliflower has cooled, carefully cut in half and place, cut side down, on a sheet pan lined with parchment paper. Drizzle with olive oil, season with salt, pepper and sprinkle with turmeric.
- In a food processor, combine all the ingredients for the pesto EXCEPT the tart cherries and process until smooth. Remove to a small mixing bowl and fold in the chopped tart cherries.
- Roast the cauliflower until golden and the center is cooked through, about 25-30 minutes. To check if the center is cooked, use a cake tester or insert a small knife into the center of the cauliflower, when cooked through there will be very little resistance.
- Set aside two plates to serve and place one half of cauliflower on each plate, top with a generous amount of the pistachio pesto and finish with a sprinkle of cilantro and mint.