Recipe

Rosemary Gremolata

Whole Roasted Cauliflower
Whole Roasted Cauliflower with Rosemary Gremolata and Pistachio Mousse
Makes about ⅓ cup
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
  1. Combine pistachios and herbs on the same cutting board; chop together until the mixture has the texture of very coarse sand.
  2. Move mixture to a small mixing bowl; stir in salt.
  3. Try it as a garnish on our recipe for Whole Roasted Cauliflower, served with Pistachio Mousse.