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



  1. Pre-heat oven to 415 F.
  2. 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.
  3. 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.

    Pistachio Pesto ingredients
  4. 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.
  5. 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.

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