Turmeric Marinade
Pistachio Breadcrumb Topping
Preheat the oven to 425°F (218°C).
Wash cauliflower, pat dry and trim off the outer leaves and discard. Cut off the excess core being careful not to cut into the florets keeping them intact. Place cauliflower, floret side down, into a mixing bowl and make the turmeric marinade.
Mix all marinade ingredients together in a small bowl and pour over the base of the cauliflower. Massage the marinade over the bottom of the cauliflower and then turn over and massage the marinade to cover the top. Place cauliflower into a cast iron pan or baking dish. Drizzle the top with a tablespoon of extra virgin olive oil and cover with tin foil. Wrap tin foil tightly around the pan and place on a baking sheet. Bake in the centre oven for 30 minutes with foil then remove and continue to bake for 45 mins till golden brown and knife tender.
While cauliflower is baking, prepare the pistachio breadcrumb topping. Add oil and butter to a pan over medium high heat. When butter has melted, mix with oil and add the breadcrumbs and finely chopped pistachios. Stir till mixture is golden brown and remove from heat. Set aside until the cauliflower is roasted.
Add topping to the cauliflower when removed from the oven. First, drizzle the top of the cauliflower with a little olive oil. This will help the breadcrumb mixture adhere to the cauliflower. Then sprinkle with the breadcrumb mixture covering the top, using only as much as needed to dust the entire top. Add coarsely chopped pistachios and serve.
Chef Note: This recipe can be made ahead the day before. If serving the next day, remove the cauliflower from the oven and let cool. Cover and refrigerate overnight. When ready to serve, preheat the oven to 350°F (176°C), cover with foil and bake for 30 minutes till hot. Remove and drizzle with olive oil and top with breadcrumbs and pistachios.
Turmeric Marinade
Pistachio Breadcrumb Topping
Preheat the oven to 425°F (218°C).
Wash cauliflower, pat dry and trim off the outer leaves and discard. Cut off the excess core being careful not to cut into the florets keeping them intact. Place cauliflower, floret side down, into a mixing bowl and make the turmeric marinade.
Mix all marinade ingredients together in a small bowl and pour over the base of the cauliflower. Massage the marinade over the bottom of the cauliflower and then turn over and massage the marinade to cover the top. Place cauliflower into a cast iron pan or baking dish. Drizzle the top with a tablespoon of extra virgin olive oil and cover with tin foil. Wrap tin foil tightly around the pan and place on a baking sheet. Bake in the centre oven for 30 minutes with foil then remove and continue to bake for 45 mins till golden brown and knife tender.
While cauliflower is baking, prepare the pistachio breadcrumb topping. Add oil and butter to a pan over medium high heat. When butter has melted, mix with oil and add the breadcrumbs and finely chopped pistachios. Stir till mixture is golden brown and remove from heat. Set aside until the cauliflower is roasted.
Add topping to the cauliflower when removed from the oven. First, drizzle the top of the cauliflower with a little olive oil. This will help the breadcrumb mixture adhere to the cauliflower. Then sprinkle with the breadcrumb mixture covering the top, using only as much as needed to dust the entire top. Add coarsely chopped pistachios and serve.
Chef Note: This recipe can be made ahead the day before. If serving the next day, remove the cauliflower from the oven and let cool. Cover and refrigerate overnight. When ready to serve, preheat the oven to 350°F (176°C), cover with foil and bake for 30 minutes till hot. Remove and drizzle with olive oil and top with breadcrumbs and pistachios.
