Ingredients:
Sauce:
¼ cup mint leaves
¾ cup packed basil leaves
2 lemons, zested and juiced
½ cup olive oil
1½ teaspoons maple syrup
Cauliflower:
1 medium head cauliflower, stalks and stem discarded
1 tablespoon olive oil
½ large red onion, finely diced
sea salt and freshly ground pepper, to taste
1/8 cup fresh basil, chiffonade (cut into thin ribbons)
1/8 cup fresh mint, chifffonade
¼ cup pistachios, toasted and chopped
Directions:
Sauce:
1. Combine all sauce ingredients in a blender. Puree until smooth. Taste and adjust flavors, if necessary, and set aside.
Cauliflower:
1. To prepare the cauliflower, place the florets in a food processor and pulse to a “grainy” consistency.
2. Add oil to a wide a pan over medium heat. Add the onion and sauté until softened, about 5 minutes.
3. Add cauliflower and season with salt and pepper. Cook, stirring often, until the cauliflower softens, about 15 minutes.
4. Add ¼ cup of the sauce to the cauliflower and cook for another 10 minutes. Add enough sauce to coat and mix well. Season with salt and pepper to taste.
5. Transfer to a platter and garnish with herbs and pistachios.
Serves 6