
Pistachio-crusted cauliflower
Makes 10 individual wedge servings
INGREDIENTS
- • 1 (2 to 3 lb) head of cauliflower
- • 3 tbsp olive oil
- • 1 tsp kosher salt
- • ¼ cup ground pistachios
- • ½ cup butter
- • ¾ cup gluten-free bread crumbs
- • ¾ cup Oka or Gruyère cheese, grated
- • 2 tbsp chopped fresh chives
- • cracked black pepper and salt, to taste
INSTRUCTIONS
- Preheat the oven to 375° F.
- Lightly oil a baking dish.
- Core the cauliflower, leaving the head intact, and put it in the baking dish. Drizzle with the olive oil and sprinkle with kosher salt.
- Bake for about 45 to 55 minutes until golden brown, turning over once. Remove from the oven.
- While the cauliflower is cooking, combine in a medium-size bowl the pistachios, butter, bread crumbs, cheese and chives. Rub together to make a crumble-like mixture.
- Spread the bread-crumb mixture evenly over the cauliflower. Bake for 6 to 8 minutes until the cheese is runny.
- Serve on a platter, cut into wedges, scooping up all the extra cheese and bread crumbs. Then season with salt and cracked black pepper.

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