Hop to those dinner plans, Easter’s on the way! My Lemon Herb Pistachio Whole Cauliflower celebration-worthy side dish for your Sunday dinner or other special celebration. No need to tell the guests, but this whole veggie recipe is also ridiculously easy – so much so that I make it for healthy weeknight dinners frequently.

Read on to get all the details and recipe for Lemon Herb Pistachio Whole Cauliflower that’s so tasty and fresh it doesn’t need heavy creams and sauce to make it delish.

Lemon Herb Pistachio Whole Cauliflower is basically idiot-proof, but you’ll come off the skilled chef thanks to its crunchy crust and tender interior with lightly nutty, zingy flavor.

And, if you didn’t notice, this Lemon Herb Pistachio Whole Cauliflower recipe is beautiful. An intact head of roasted cauliflower makes an impressive, edible centerpiece for any fancy dinner party and will get greeted with “wow, you went all out” on busy weeknight meals. Prep time is only five minutes and, while it does roast for an hour, you just stick it in the oven and basically forget about it! There is really no way to mess up this vegetarian dish!

Cauliflower has an earthy, slightly sweet taste that deepens when roasted. A simple dusting with salt and pepper would suffice for every day dinners, but I’ve deck out the side dish for my spring fling with a lemon-pistachio pesto. The herbs, lemon, nuts and cheese create a delicious, crackling crust on the head of cauliflower.

Pro Tips:

• Use a white variety cauliflower approximately 7” to 8” in diameter
• Use a paring knife to take off any lingering leaves and stalk but leave the inner core intact to prevent the head from falling apart in the oven.
• Before “dressing” with the pesto, check to see if your cauliflower fits in your Dutch oven – with the lid on! If it sits too tall, carefully trim off a bit of the bottom.
• Serve in cross-sectioned slices or wedges
• Substitute another nut other than pistachios — like pecans or almonds.

What are your go-to sides for a special dinner? Do you eat Sunday “dinners” in the afternoon or evening? Please share in the comments – XOXO, Jennifer

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Lemon Herb Pistachio Whole Cauliflower

Prep Time

5 mins

Cook Time

1 hr

Total Time

1 hr 5 mins

 

Add some “wow” to your table and taste buds with this delicious and decidedly easy way to roast an entire cauliflower! 

Course: Side Dish

Servings: 4 servings

Ingredients

• Cooking spray
• 1 large head cauliflower approximately 7” to 8” diameter
• 1 cup Lemon Herb Dressing from Litehouse Foods (divided) see notes for substitute
• ½ cup grated parmesan cheese
• 1/3 cup coarsely chopped shelled pistachios
• 1 tablespoon fresh lemon zest
• 1 tablespoon fresh chopped parsley

Instructions

1. Position an oven rack in the bottom of the oven and preheat to 400 degrees F. Spray bottom of Dutch oven with cooking spray.
2. Remove the leaves from the cauliflower, with paring knife. Trim bottom of cauliflower, if needed, to sit flat in the pot and accommodate lid.
3. In small bowl, stir together 2/3 cup Lemon Herb Dressing with parmesan cheese and pistachios until it makes a thick, pesto-like sauce. Pour this on top of cauliflower and press down and rub into flesh a bit to help get into in any cracks and crevices.
4. Place cauliflower in oven, with lid on, and roast for 45 minutes. After 45 minutes, remove lid and let roast another 15 minutes, until browned and crusty. To check tenderness, a bamboo skewer can be inserted into the center. If skewer passes easily, it’s done.
5. Drizzle with another 1/3 cup of dressing, garnish with lemon zest and parsley, and let rest for 5 to 10 minutes before serving.
6. To serve, cut the cauliflower into thick wedges.

Recipe Notes

To make substitute for Lemon Herb dressing:

In small bowl, whisk together 1/3 cup fresh lemon juice, 1/4 white wine vinegar, 1/3 cup olive oil, 2 tablespoons chopped fresh parsley, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon ground thyme.