Skillet Roasted Cauliflower with Pistachios and Yakima^® Applewood Smoked Salt

Featuring: Yakima^® Applewood Smoked Sea Salt

This wonderful charred cauliflower vegetable side dish is crunchy, fresh and pairs great with the smoky flavors of Yakima^® Applewood Smoked Sea Salt.

Servings: 4

Preparation Time: 15 minutes

Cook Time: 10-15 minutes

Ingredients

• 1 medium head of cauliflower (about 1 ½ pounds)
• 1 tablespoon olive oil ½ teaspoon 
• Yakima^® Applewood Smoked Sea Salt, or to taste
• Fresh cracked black pepper, to taste
• ¼ cup chopped fresh parsley
• ¼ cup pistachios, chopped

Cooking Directions

1. Cut the cauliflower into bite-sized florets, about ½-inch thick.
2. Heat a large skillet over medium-high heat. Add oil and swirl to coat the bottom of the pan, then add the florets. Cook cauliflower on high heat, stirring occasionally, until tender with a crispy, charred crust. Remove from heat.
3. Season with Yakima Applewood Smoked Salt and black pepper. Garnish with chopped parsley and pistachios.
4. Serve warm.