Rosemary Gremolata
Whole Roasted Cauliflower with Rosemary Gremolata and Pistachio Mousse
Ingredients
½ cup
roasted and salted shelled pistachios, roughly chopped
½ cup
fresh Italian parsley leaves
½ cup
fresh rosemary leaves
¼ tsp.
kosher salt
Directions
- Combine pistachios and herbs on the same cutting board; chop together until the mixture has the texture of very coarse sand.
- Move mixture to a small mixing bowl; stir in salt.
- Try it as a garnish in our recipe for Whole Roasted Cauliflower, as pictured.
