Make the Pistachio and Lemon Garnish

• Place the nuts in a small ziplock bag and smash them into large chunks with the back of a large spoon.
• Zest the lemon and place in a small bowl.  Juice half of that lemon and place in bowl with zest.
• Add pistachios, cranberries, rosemary, olive oil, salt, and pepper to the bowl and mix.
• Add more salt and lemon juice to taste.
• This tastes best if it rests at least 30 minutes and is even better the next day.

Make the Roasted Whole Cauliflower

• Preheat oven to 425F.
• Add 1 ½ inches to a large pot of water and bring to a simmer.
• Level stem of cauliflower with a knife and remove any tough leaves.
• Place whole cauliflower in simmering water covered and cook for 7-9 minutes depending on size of cauliflower.
• Remove cauliflower and let cool 10 minutes on an elevated wire rack on a sheet pan lined with parchment or aluminum foil (for easy clean up).
• Rub cauliflower with olive oil and add salt and pepper.
• Bake ~ 30 - 35 minutes depending on size or until browned and caramelized on the top and a fork goes easily through the top.
• Quarter it and slather on the pistachio, lemon, and herb garnish. Add salt to taste. Happy eating! beckie