Roasted Cauliflower With Flageolets Turnips And Pistachios Recipes

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ROASTED CAULIFLOWER WITH FLAGEOLETS, TURNIPS, AND PISTACHIOS



Roasted Cauliflower with Flageolets, Turnips, and Pistachios image

Navy makes this dish with fresh flageolet beans, but we substituted easier-to-find dried beans here.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 35m

Number Of Ingredients 10

2 small heads cauliflower, preferably purple, trimmed and sliced 1/2 inch thick
3 tablespoons extra-virgin olive oil, plus more for drizzling
Pinch of dried chili powder, preferably New Mexican
1 teaspoon agave syrup
Coarse salt
2 cups Flageolet Beans
1 tablespoon fresh lemon juice
1 to 2 turnips or radishes, preferably purple, very thinly sliced
1/4 cup shelled raw pistachios, chopped
Flaky sea salt, such as Maldon, for serving

Steps:

  • Preheat oven to 375 degrees. Combine cauliflower, 1 tablespoon oil, chili powder, and agave on a rimmed baking sheet. Season with coarse salt; toss to combine. Spread in a single layer and roast until cauliflower is tender and golden brown in spots, about 25 minutes. Transfer to a bowl; let cool slightly.
  • Add beans, lemon juice, and remaining 2 tablespoons oil to bowl. Toss to combine. Divide mixture evenly among 4 plates. Top with turnips and pistachios. Drizzle with oil, sprinkle with flaky salt, and serve.

WHOLE ROASTED CAULIFLOWER WITH PISTACHIO PESTO



Whole Roasted Cauliflower With Pistachio Pesto image

Whole roasted cauliflower is a sight to behold and never fails to delight, especially when it's topped with a verdant blend of herbs and pistachios. This version delivers a browned cauliflower that ends up soft enough - custardy almost - to serve with a spoon. And it all comes together in one pan, with water added right to the skillet to steam and soften the cauliflower while it roasts over caramelized onions. Sprinkling some Parmesan on top is a nice way to finish this dish.

Provided by Susan Spungen

Categories     dinner, vegetables, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

1 head cauliflower, preferably orange (about 1 1/2 pounds)
2 tablespoons extra-virgin olive oil
2 small yellow onions, sliced 1/4 inch thick lengthwise
3/4 teaspoon kosher salt
Pinch of black pepper
Zest of 1 lemon
1/2 cup lightly packed cilantro and flat-leaf parsley leaves, plus more for garnish
1/4 cup extra-virgin olive oil
1/4 cup raw shelled pistachios
1 garlic clove, sliced
1/4 teaspoon kosher salt
Pinch of black pepper

Steps:

  • Make the cauliflower: Position a rack in the center of the oven and heat oven to 400 degrees. Trim the cauliflower, making sure the stem is cut flush with the head so it sits flat. Heat a 10-inch cast-iron or other heavy ovenproof skillet on the stove over medium heat. Add 1 tablespoon oil, the onions and 1/4 teaspoon salt and cook, stirring, until translucent and turning golden on the edges, 7 to 10 minutes. Stir in 3/4 cup water and remove from the heat.
  • Rub the cauliflower with the remaining tablespoon oil then with the pepper and remaining 1/2 teaspoon salt. Clear the center of the skillet and place the cauliflower in it. Cover the pan tightly with foil and place in the center of the oven. Bake until a paring knife meets no resistance when inserted into the cauliflower, 20 to 30 minutes.
  • Meanwhile, make the pesto: Reserve a bit of lemon zest for garnish. Place the rest in a food processor, along with the herbs, oil, pistachios, garlic, salt and pepper. Pulse until well combined.
  • Turn oven to 450 degrees on the regular setting or, if you have a convection option, 425 degrees. Uncover the cauliflower and baste with some of the pan juices. Cook, basting occasionally and adding 1/4 cup of water to the pan if it threatens to dry out, until nicely browned, 20 to 30 minutes more. Spoon the pesto over top, sprinkle with reserved lemon zest and more herbs, and serve.

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