MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pistachio-Crusted Cauliflower
Categories: Vegetables, Nuts, Breads, Cheese
Yield: 10 servings

3 lb Head cauliflower
3 tb Olive oil
1 ts Kosher salt
1/4 c Ground pistachios
1/2 c Butter
3/4 c Gluten-free bread crumbs
3/4 c Oka or Gruyère cheese,
- grated
2 tb Chopped fresh chives
Cracked black pepper & salt

Set the oven @ 375┬║F/190┬║C.

Lightly oil a baking dish.

Core the cauliflower, leaving the head intact, and put
it in the baking dish. Drizzle with the olive oil and
sprinkle with kosher salt.

Bake for about 45 to 55 minutes until golden brown,
turning over once. Remove from the oven.

While the cauliflower is cooking, combine in a
medium-size bowl the pistachios, butter, bread crumbs,
cheese and chives. Rub together to make a crumble-like
mixture.

Spread the bread-crumb mixture evenly over the
cauliflower. Bake for 6 to 8 minutes until the cheese is
runny.

Serve on a platter, cut into wedges, scooping up all the
extra cheese and bread crumbs. Then season with salt and
cracked black pepper.

Recipe from "Scared Wheatless", by Mary Jo Eustace.

RECIPE FROM: https://ca.hellomagazine.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Pistachio Pesto
Categories: Herbs, Nuts, Citrus, Cheese
Yield: 16 Tablespoon

2 c (packed) fresh basil leaves
2 cl Garlic
1/4 c Roasted pistachios; more for
- optional garnish
2/3 c Olive oil; as needed
1 tb Lemon juice
1/2 c Pecorino-Romano cheese;
- shredded
Salt

ROASTED PISTACHIOS: Shell pistachios and set your oven @
350ºF/175ºC.

Spread the pistachios on a rimmed cookie sheet. They
should be in a single layer for even roasting.

Roast for 6 - 8 minutes, stirring halfway through, or
until the pistachios are fragrant and lightly browned.

PESTO: Place basil, garlic, and roasted pistachios into
a food processor. Process until the mixture is smooth.
You may need to stop and scrape down the sides of the
food processor. Once smooth (there will still be some
small chunks), slowly pour in the olive oil, lemon
juice, and pecorino romano cheese while the food
processor is running.

Process until the mixture is smooth, again, you may need
to scrape down the sides of the food processor.

Season with salt, and serve immediately over pasta,
toasted bread, use it as pizza sauce, etc!

UDD NOTES: If you use store-bought shelled and roasted
pistacios as I do you can skip the first part of the
directions. I have used Grana-Padano in place of the
Pecorino-Romano - but be warned it is somewhat milder
and alters the flavour profile subtly.

RECIPE FROM: https://showmetheyummy.com

Uncle Dirty Dave's Kitchen

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... "Humour is just another defence against the universe." -- Mel Brooks
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