Brined roasted cauliflower with pistachio pistou
Roast
Roasting
Recently I was reading Ideas in Food by Aki Kamozawa and H. Alexander Talbot and was intrigued by the idea of brining vegetables before cooking. I have marinated them and pickled them, but had yet to try that technique. I had a cauliflower and thought it would be a perfect candidate. In the morning I made a basic brine and added some coriander, peppercorns and orange peel, sliced the cauliflower into thick slices and put it in the fridge. When I got home that night, I rubbed it with oil and spices and roasted it to a deep golden brown. It was tender and juicy and exceptionally crispy and delicious. While it was cooking I blended up a mix of toasted nuts, herbs and citrus which moved it into the realm of Favorites. I thought the pistou would be equally great on roasted beets so I threw some of those in the oven as well and had an incredible salad the next day of cauliflower, beets, pistou and lettuce.
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