Brined Roasted Cauliflower With Pistachio Pistou

• Cauliflower
• 2 cups water
• 4 tablespoons salt
• 1 teaspoon coriander seed
• 1 teaspoon peppercorns
• peel from an orange
• 1 tablespoon sugar
• 1 large cauliflower
• oil
• ground cumin
• turmeric
• 2 cups ice
• Pistachio Orange Pistou
• 1/2 cup almonds
• 1/2 cup shelled pistachios (s&p version works well)
• Cup loosely packed parsley
• 2 tablespoons rice vinegar (white wine or coconut work well too)
• 1 teaspoon orange zest
• 4 tablespoons orange juice
• 2 green onions, light and dark green parts, sliced
• 1/2 teaspoon salt
• olive oil (walnut oil is also very good)

1. Heat water with salt, coriander, pepper and sugar and stir until dissolved. Add ice and stir until melted.
2. Cut cauliflower into 1" planks. You will also have some florets which you can cut to make uniform in size. Place cauliflower in a baking dish, cover with brine and refrigerate for several hours.
3. Preheat oven to 450u0b0. Drain cauliflower and pat dry. Drizzle oil on a large baking sheet. Place cauliflower on sheet, drizzle/brush a thin layer of oil on top and season with light sprinkle of cumin, turmeric, and pepper. You can taste a small floret to test the salt content. I added a very slight sprinkle of salt. Roast in the oven about 30-40 minutes, flipping halfway through, until deeply golden. You might need to remove the florets earlier so they do not burn.
4. Toast the almonds in a dry pan until lightly brown. Pulse the nuts, parsley, vinegar, zest, juice, vinegar and salt until fine and even. Add oil and mix until blended. Taste and adjust for salt if needed.
5. Top cauliflower with pistou and enjoy!

cauliflower, water, salt, coriander seed, peppercorns, orange, sugar, cauliflower, oil, ground cumin, turmeric, orange pistou, almonds, pistachios, parsley, rice vinegar, orange zest, orange juice, green onions, salt, olive oil

Taken from food52.com/recipes/65559-brined-roasted-cauliflower-with-pistachio-pistou (may not work)