This recipe is simple and delicious, with a rich nutty flavor. I often serve it in place of rice or couscous when I make a tagine, curry, or stew. Serves 4-6.
  • One headof cauliflower, stemmed and chopped
  • 2 Tbsp melted coconut oil orothervegetable oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup unsalted, shelled pistachios
  • 1 1/2 tsp dried Thyme

Preheat oven to 375 F. Place the chopped cauliflower on a cookie sheet and drizzle with oil. Sprinkle salt and pepper over the mixture and then spread it out into one even layer. Bake for about 40 minutes total, stirring once at 20 minutes and adding the pistachios and thyme after 35 minutes of cooking. Cauliflower should be tender and lightly browned. Serve warm.

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