Roasted Cauliflower with Pistachio Sauce

INGREDIENTS

• 1 large head of cauliflower florets, roughly chopped

• 1 cup shelled pistachios

• 1/4 cup hot water

• 1/4 cup extra virgin olive oil, plus a couple tbsp for drizzling

• 1 Tbsp lemon juice

• 2 cloves garlic

• 1/2 tsp crushed red pepper flakes

• salt and pepper to taste

INSTRUCTIONS

1. Preheat oven to 450 degrees and line baking sheet with aluminum foil. Spray with non-stick spray.

2. Spread chopped cauliflower onto baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.

3. Roast cauliflower for 15 minutes; stirring half way though.

4. In blender or food processor, blend together pistachios, water, olive oil, garlic, lemon juice, and crush red pepper flakes until a thick sauce forms. Start on low and increase speed.

5. Salt and pepper sauce to taste.

6. When cauliflower is finished roasting, transfer to a large bowl.

7. Pour pistachio sauce over cauliflower and toss.

8. Serve warm or room temperature.

I tend to make a double batch of the sauce to have leftovers. It is great as a spread on a sandwich or as a sauce for pasta salad.