Brownie Cream Cheese Bites

Servings: 5 dozen cookies
Preheat: 350
Prep Time: 15 minutes
Source: Fine Cooking – Issue 61

These mini cupcakes add a delicious burst of fudgy flavor and a playful element to the usual holiday cookie assortment.

Ingredients: 

For the brownies:
4 oz. (1/2 cup) unsalted butter, cut into 3 pieces
4 oz. unsweetened chocolate, coarsely chopped
4 large eggs, at room temperature
1/4 tsp. table salt
2 cups granulated sugar
1 tsp. pure vanilla extract
5-3/4 oz. (1-1/4 cups) all-purpose flour

For the cream cheese topping:
6 oz. cream cheese, softened at room temperature
3 Tbs. granulated sugar
1 large egg yolk, at room temperature
1/2 cup semisweet mini chocolate chips

Directions: 

Heat the oven to 350°F and line three one-dozen capacity (five if you have them) mini muffin tins with foil or paper liners.
Make the brownie batter:

Combine the butter and chocolate in a small heatproof bowl. Set the bowl over simmering water or in a microwave and heat, stirring frequently with a rubber spatula, until the butter and chocolate are melted and smooth. Set aside.

With a stand mixer (use the whisk attachment) or a hand mixer, beat the eggs and salt in a large bowl on medium speed until very foamy, about 2 minutes. Continue beating while gradually adding the sugar. Beat until thick and pale, about 3 minutes. With a large rubber spatula, scrape the chocolate mixture into the eggs, add the vanilla, and fold until the two mixtures are just barely incorporated. Add the flour and continue folding until just incorporated. Scrape the batter into a 1-gallon heavy-duty zip-top bag. Squeeze out as much air as possible and seal.

Make the cream cheese topping:

In a medium bowl, beat the cream cheese and sugar with a wooden spoon until smooth and creamy. Add the egg yolk and mix until blended. Pour in the chips and mix until blended. Scrape into a 1-quart zip-top bag. Squeeze out as much air as possible and seal.

Assemble and bake:

Snip off 1/2 inch from one corner of each bag. Fill each lined muffin cup about two-thirds full with the brownie batter and then top with about 1 tsp. of the cream cheese mixture.
Bake the three trays in the center of the oven until the brownies are puffed and a pick inserted in the brownie comes out just barely clean, about 20 minutes. Let the brownies cool in trays on racks for 5 minutes before carefully lifting the liners out of the tins and transferring them to racks to cool completely. Be sure the tins are completely cool before lining and filling them with the remaining batters.
Store at room temperature or freeze in an airtight container, separating the layers with waxed paper.

Creamy Cod and Leek Chowder

Servings: 4+
Preheat:
Prep Time:
Source: https://www.finecooking.com/recipe/creamy-cod-leek-chowder

Fresh dill and cod take the place of parsley and clams, making this chowder taste deliciously different from the summer stalwart. For a soup so rich and satisfying, it comes together surprisingly quickly.

Ingredients: 

3 Tbs. unsalted butter, softened
2 Tbs. all-purpose flour
1 Tbs. vegetable oil
1 large carrot, coarsely chopped (about 1 cup)
1 large russet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
1 large leek, trimmed, white and light-green parts halved lengthwise, then cut crosswise into 1/4-inch slices (about 2 cups)
1 Tbs. finely chopped garlic
1 cup dry white wine
1 quart good-quality seafood stock or clam juice
1/2 cup heavy cream
1 large bay leaf
1 large sprig fresh thyme
Kosher salt and freshly ground black pepper
1-1/2 lb. cod or snapper, cut into 2-inch pieces
1 Tbs. chopped fresh dill, plus sprigs for garnish
Flaky sea salt, for garnish

Directions: 

In a small bowl, combine 2 Tbs. of the butter with the flour and set aside.

Heat the remaining 1 Tbs. butter and the oil in a 5- to 6-quart pot over medium-high heat. Add the carrot and cook, stirring occasionally, for 2 minutes, then add the potato and leek and cook, stirring occasionally, until the leek begins to brown, another 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the wine and cook until absorbed and evaporated, 7 to 10 minutes.

Lower the heat to medium low. Add the stock, cream, bay leaf, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper, and bring to a low simmer. Gradually add the flour-butter mixture, stirring after each addition, until slightly thickened, about 4 minutes. Add the cod and chopped dill, and simmer lightly until the cod is cooked through, about 5 minutes. Remove the bay leaf and thyme, season to taste with salt and pepper, and serve garnished with the dill sprigs and flaky sea salt.

Spicy Cashews

Servings: 
Preheat: 
Prep Time: 
Source: Kavita Verma

The one and only recipe! Works well for Costco cashews and mixed nuts.

Ingredients: 

2 ½ pounds roasted cashews
3 oz fresh lemon juice
3 tbs butter
2 tbs roasted cumin powder
2 tbs chaat masala
1 tsp black pepper
1 tsp red chili powder
2 tsp salt or to taste

Directions: 

Place a large non-stick pan on a low heat
Add roasted cashews to the pan and pour lemon juice
Stir with spatula till the lemon juice is evaporated
Add butter and cook for 4-5 minutes
Add all the other spices
When the cashews are crisp and well coated, turn the heat off and let it cool down before storing in a container.
Enjoy the cashews with your favorite cocktails.

Delfina’s Broccoli Rabe Pizza

Servings: 4
Preheat: 550
Prep Time: 2 hours + rising time
Source: https://www.sunset.com/recipe/delfinas-broccoli-rabe-pizza

This is the best home pizza dough we’ve ever tried—smooth, supple, and easy to work with. You can use regular flour, but for a truly awesome, springy-yet-crunchy crust, go for high-protein Italian “00” (finely milled) flour. Weigh the flour for best results.

Ingredients: 

Dough
1 teaspoon (slightly rounded) fresh yeast
1 1/2 teaspoons extra-virgin olive oil
30 ounces flour (about 6 cups)
3 tablespoons kosher salt**

Broccoli Rabe Topping
10 ounce fresh mozzarella packed in liquid
1/3 cup liquid from mozzarella container
1/4 cup packed coarsely shredded caciocavallo or parmesan cheese
1/4 cup heavy cream
1/4 cup buttermilk
1/2 teaspoon kosher salt, divided
1 pound broccoli rabe (about 1 large bunch)
2 garlic cloves, well smashed
4 tablespoons olive oil
About 1/4 tsp. red chile flakes
Freshly ground black pepper
1/3 cup black olives (oil-cured or Gaeta, soaked in water and drained if very salty), pitted and torn in half
Extra-virgin olive oil for drizzling

Directions: 

Make dough: Put yeast, oil, and 2 cups plus 1 tbsp. cold tap water in bowl of a stand mixer and mix, using dough hook, on lowest speed, 5 minutes or until yeast has completely dissolved. Add flour and mix another 8 minutes.

Cover bowl loosely with a dampened towel and let dough rise 20 minutes.

Add salt and mix on low speed until incorporated and dissolved, about 7 minutes.

Turn dough onto a lightly floured work surface and cut into 6 equal portions. Roll each portion with a circular pressing motion into a tight ball. Place on a lightly floured baking sheet.

Cover tightly with plastic wrap and let rise at least 4 hours at warm room temperature. Dough balls have risen properly when they are soft, pillowy, and full of air.

Heat a pizza stone or baking sheet on lowest rack of oven at 550° (or as high as oven will go), at least 30 minutes.

Make toppings: With flat side of a chef’s knife, mash a third of mozzarella until pulverized. Dice remaining mozzarella into 1/2-in. cubes. In a medium bowl, mix both mozzarellas with mozzarella liquid, caciocavallo, cream, and buttermilk. Season with 1/4 tsp. salt.

Cut broccoli rabe into 1-in. sections, discarding tough lower stems.

In a large frying pan over very low heat, cook garlic in oil, stirring often, until it starts to turn transparent, about 5 minutes. Add chile flakes and toast for a second, then add broccoli rabe. Stir in remaining 1/4 tsp. salt and several grinds of pepper.

Crank heat to medium-high and cook broccoli rabe, stirring, until liquid starts to evaporate and broccoli rabe is tender-crisp, 5 to 7 minutes (don’t cook it to mush). If liquid is gone and broccoli rabe is still too crunchy, add water in 1/4-cup increments and cook until tender-crisp.

Working with 1 dough ball at a time (keep the rest tightly covered), set on a well-floured pizza peel or baking sheet. To stretch into an 11- to 12-in. circle, first tap down center of ball with your fingertips to gently deflate it. Next, push it outward from the center with your fingertips. Then pick up the dough circle and, holding it under the rim, turn it like a steering wheel, letting the gravity of the dough help it stretch. Drape the dough over the backs of your hands and gently stretch outward, rotating periodically. Flop the stretched dough down onto the pizza peel.

Spread about 2/3 cup cheese mixture evenly over dough. Top with 1/2 cup broccoli rabe, a generous pinch chile flakes, and 2 tbsp. olives. Give peel a good shake every few seconds to keep dough from sticking.

Plant tip of pizza peel (or long edge of baking sheet) on pizza stone and shove pizza quickly onto stone (or preheated sheet). Bake 5 to 6 minutes, or until puffy and browned. Drizzle with extra-virgin olive oil. Repeat with 2 dough balls and toppings (top remaining 3 differently or freeze).

Make ahead: Form dough into balls (through step 4) and chill overnight, tightly covered with plastic wrap, instead of letting rise on counter (it will rise slowly in the fridge). You can also freeze dough for up to 2 weeks; let chilled or frozen dough come to room temperature before stretching. Make cheese topping and broccoli rabe topping up to 1 day ahead and chill, covered.

*Find at well-stocked grocery stores and Italian markets.

**While Delfina uses 3 tbsp. of kosher salt, in our tests 1 1/2 tbsp. kosher salt also delivered a well-seasoned crust. If you’re concerned about sodium intake, you can successfully use the lower amount.

Chocolate Walnut Tweed Torte

Servings: 10 to 12
Preheat: 350
Prep Time: 
Source: Alice Medrich

Loads of ground bittersweet chocolate and walnuts held together with meringue produce a moist, deceptively light cake with a speckled (tweedy) appearance and intense chocolate flavor—without flour or even egg yolks. It’s perfect for Passover, and, of course, it’s gluten free. Whipped cream on top accentuates the flavor of the nuts and balances the jolt of bittersweet. Glorious, and simple as can be.

Ingredients: 

1 cup (3.5 oz.) walnut pieces
1/2 cup plus 2 Tbs. (4.375 oz.) sugar
9 oz. bittersweet chocolate (70% to 72% cacao), coarsely chopped
Finely grated zest of 1 medium orange (optional)
1/8 tsp. salt
1 cup egg whites (from 7 to 8 large eggs)
1/2 tsp. cream of tartar
Lightly sweetened whipped cream

Directions: 

Position a rack in the lower third of the oven and preheat the oven to 350°F. Lightly grease the bottom and sides of a 9-inch springform pan.

Pulse the walnuts with 1 Tbs. of the sugar in a food processor until finely ground. Scrape the nuts into another bowl. Use a paper towel to wipe excess oil from the sides of the processor bowl, add the chocolate with 1 Tbs. sugar, and pulse until it forms crumbs ranging in size from coarse meal to 1/4-inch bits. Add the chocolate to the nuts, along with the orange zest, if using, and salt, and stir to combine. Set aside.

Using an electric mixer, beat the egg whites with the cream of tartar in a large clean, dry bowl at medium speed until the egg whites are creamy white and soft peaks are formed when the beaters are lifted. Gradually add the remaining 1/2 cup sugar, beating at medium-high speed until the egg whites are glossy and stiff but not dry.

Pour half of the chocolate mixture over the egg whites and fold in with a large rubber spatula until nearly incorporated. Repeat with the remaining chocolate mixture, folding just until evenly incorporated.

Scrape the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, until the torte is puffed and golden brown on top and springs back when gently pressed with your fingers; a toothpick inserted in the center should come out moist and possibly stained with melted chocolate, but not coated with raw batter. Set the pan on a rack to cool. Slide a thin knife or a small metal spatula around the sides of the torte to release it from the pan. Remove the pan sides and transfer the cake to a serving platter.
Serve slices with a dollop of whipped cream.

Nasi Goreng

Servings: 4
Preheat: 
Prep Time: 1 hour
Source: https://www.recipetineats.com/nasi-goreng-indonesian-fried-rice/#wprm-recipe-container-25386

The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it is! It’s mainly rice with just a little bit of meat and just onion for the vegetables. The thing that distinguishes it from other Fried Rice dishes is the sauce which is made with kecap manis, a sweet soy sauce that stains the rice dark brown and caramelizes the rice when it cooks. Typically it’s served with a sunny side up egg (love how the yolk runs into the rice!) and a side of fresh cucumber and tomato (no dressing) to make a meal of it.

While shrimp paste is optional, the COLD cooked rice called for is not! It’s simply not possible to make any fried rice with hot, freshly cooked rice – it gets kind of stickier when stir fried in sauce. On the other hand, day old cold rice is drier and harder, so the rice can be stir fried in the sauce in a way that makes it become caramelised which gives Nasi Goreng the signature colour and flavour. Speedy option: Cook the rice, spread out on tray then FREEZE for 1 – 2 hours, or refrigerate for 3 – 4 hours. It’s not just about cooling the rice, it’s also about making the surface of the rice dry out.

Nasi Goreng is also a terrific Asian side dish option, something a little different that packs a bit of a flavour punch! Try it on the side of (see source for links to following):
Indonesian or Thai Chicken Satay Skewers
Asian Marinated Chicken
Asian Chilli Garlic Shrimp/Prawns – big punchy flavours, tastes like Thai Chilli jam!
Marinated Thai Chicken (Gai Yang)
Chinese Barbecue Pork (Char Siu)

Ingredients: 

CHICKEN
1 tbsp oil
5 oz / 150g chicken breast , thinly sliced (or other protein)
1 tbsp kecap manis (sweet soy sauce, Note 1)

RICE
1.5 tbsp oil
2 garlic cloves , finely chopped
1 tsp red chilli , finely chopped (Note 2)
1 onion , small, diced
3 cups cooked white rice , day old, cold (Note 3)
2 tbsp kecap manis (sweet soy sauce, Note 1)
2 tsp shrimp paste , optional (Note 4)

GARNISHES / SIDE SERVINGS (OPTIONAL)
4 eggs , fried to taste
1 green onion , sliced
Tomatoes and cucumbers, cut into wedges/chunks
Fried shallots , store bought (optional) (Note 3)
Lime wedges

Directions: 

Heat oil in a large skillet or wok over high heat.
Add chili and garlic, stir for 10 seconds.
Add onion, cook for 1 minute.
Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelized.

Recipe Notes:

1. Kecap Manis (sometimes called Ketjap Manis) is an Indonesian sweet soy sauce that is thicker than other soy sauces. Sometimes just labelled as “sweet soy sauce”. Consistency resembles maple syrup, available in most supermarkets in Australia (Woolworths, Coles, Harris Farms).
Also easy to make your own! Just combine 1/4 cup ordinary soy sauce (I use Kikkoman) and 1/4 cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.

2. Chilli – I use 2 birds eye or Thai red chillies, adds a mild warmth, doesn’t make it spicy. Adjust to taste. Chilli paste can also be used instead – add it when you add the rice.

3. Day old cooked rice – All types of fried rice are best made using day old cooked rice that has been refrigerated overnight. It dries it out, making it easier to stir fry to evenly coat the grains with the flavourings. TIP: Keep bags of cooked rice in the freezer! Fabulous for fried rice, or even using plain.

4. Shrimp paste – Adds depth of flavour and complexity, but is optional. Traditional dish uses belacan which is dried shrimp blocks, requires crumbling then toasting prior to use. Same flavour achieved with any shrimp paste which you can just dollop in. Any shrimp paste brand/type is fine.
Still tasty WITHOUT shrimp paste. SUB with more kecap mans OR 1 tbsp fish sauce!

SERVING
Make it a meal – traditional Indonesian style!: Serve with a fried egg sunny side up (runny yolk!), tomato wedges and slices of cucumber on the side. Serve, garnished with garnishes of choice (green onions, red chili, fried shallots).

Via Carota’s Insalata Verde

Servings: 6-8
Preheat: 
Prep Time: 30 min
Source: https://cooking.nytimes.com/recipes/1020223-via-carotas-insalata-verde?smid=ck-recipe-android-share

At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect. A visual inspection of the dish reveals only leaves of endive, butter lettuce, frisée and watercress all piled as high as gravity will allow, topped by a drizzle of dressing studded generously with shallots and mustard seeds. In truth, all the secrets of this otherworldly salad lay in the graceful, unlikely application of a flavorless one: water. First, the five carefully chosen types of lettuce are all triple-washed to yield what Williams called “a super happy salad.” Next, the minced shallots are given a quick rinse under cold water — instead of a long maceration in vinegar — to keep them shalloty and savory and prevent them from becoming too acidic, which could overwhelm the delicate lettuces. And finally, and perhaps most surprising, Williams adds a spoonful of warm water to the vinaigrette. “We add warm water to make it more palatable,” she explained. “Pure vinegar is just too strong — it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!” This might just become your go-to vinaigrette. Spoon it liberally over everything from boiled asparagus to farro salad to steak and fish and roast chicken. It’s so good that you might even be tempted to pour it into a glass and top it off with sparkling water.

Ingredients: 

2 heads butter lettuce, such as Boston or bibb
1 romaine heart
1 large Belgian endive
1 bunch watercress
½ small head frisée

FOR THE DRESSING:
1 large shallot, minced
2 tablespoons plus 1 teaspoon aged sherry vinegar, plus additional, as needed
1 tablespoon warm water
1 cup extra-virgin olive oil
1 ½ teaspoons Dijon mustard
1 ½ teaspoons whole-grain mustard
1 ½ teaspoons honey (optional)
2 sprigs thyme, washed and stripped
1 large clove garlic, finely grated
Salt and freshly ground black pepper

Directions: 

Wash the greens: Fill a sink or large basin with tepid water. Remove any wilted or damaged leaves from the butter lettuce, romaine and endive. Trim each head at the root to release whole leaves. Leave butter-lettuce leaves whole, but halve large leaves of romaine and endive on the bias, then drop into water. Trim and discard any roots and long stems off watercress, and drop remaining leaves and tender stems into water. Trim and discard dark green outer leaves and tops from frisée until only light green and white parts remain. Trim at the root to release leaves, and drop into water. Swirl greens in water, then drain. Wash twice more in cool, then cold, water, then transfer to a salad spinner to dry. Gently wrap in clean dish towels, and set aside.

Place the shallot in a fine-mesh strainer, and quickly rinse with cold water. Allow to drain, then place in a medium bowl, and add vinegar and warm water. Allow to sit for 2 minutes, then whisk in oil, mustards, honey (if using), thyme, garlic and a large pinch of salt. Taste, and adjust salt and vinegar as needed.

To serve, gently pile a generous handful of greens into a serving bowl, then sprinkle with salt, pepper and a generous drizzle of dressing. Continue with another handful of salad and more seasoning and dressing, repeating until you have a glorious, gravity-defying mound of salad. Top with a final drizzle of dressing, and serve immediately.

Wrap remaining greens in an airtight container or plastic bag and refrigerate for up to 3 days. Cover and refrigerate remaining dressing for up to 3 days.

Parmesan Kale Salad with Raisins

Servings: 4 to 6 Servings
Preheat: 
Prep Time: 1/2 hour
Source: Eat, Drink, Smile- Beth From Nashville

Allie Gold’s favorite Kale Salad

Ingredients: 

1 large bunch of kale, washed, de-stemmed and torn into pieces
1/2 cup raisins
1/2 cup golden raisins
juice of 1 freshly squeezed lemon (2-3 Tbsp)
1/2 – 1 tsp lemon zest (from lemon above)
1/2 cup finely grated Parmesan
1/4 cup of olive oil
1/2 cup chopped, toasted nuts (almonds, pine nuts, walnuts, pecans, any kind could work!)

Salt to taste

Directions: 

Take torn kale pieces and in batches, pulse in food processor until finely chopped*. Place chopped kale into medium bowl. Add raisins, lemon juice, and lemon zest. Toss together.

Stir in parmesan and olive oil, evenly coating all kale. Add in nuts and toss. Salt to taste before serving.

*It took 3 batches in the food processor for me to get it all chopped. You should have approximately 4 cups of finely chopped kale when finished.

Sweet Potato Salad

Servings: 4
Preheat: 425
Prep Time: 30
Source: https://www.loveandlemons.com/sweet-potato-salad-recipe/#wprm-recipe-container-51120

This roasted sweet potato salad recipe is a delicious lunch or side dish! If you’re making it in advance, wait to add the dressing and the avocado until right before you eat.

Ingredients: 

4 sweet Potatoes, cubed
1 recipe Tahini Dressing (below)
4 cups arugula
⅓ cup crumbled feta
1 avocado, sliced
Lemon wedge, for squeezing
3 tablespoons toasted pepitas or toasted pine nuts
Sea salt and freshly ground black pepper

Tahini Dressing
¼ cup smooth tahini (not the dry, stiff stuff at the bottom of a jar)
3 tablespoons water, more if needed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 teaspoon toasted sesame oil
1 small garlic clove, grated
¼ teaspoon sea salt

Directions: 

Preheat the oven to 425°F and line 2 large baking sheets with parchment paper. Toss the sweet potatoes with olive oil, salt, and pepper and spread evenly onto the baking sheets. Roast for 25 minutes or until the edges are browned.

In a small bowl, whisk together the tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic, and salt until smooth. If the dressing is too thick, add more water, ½ tablespoon at a time, until it’s a drizzleable consistency.

Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas or pine nuts. Season with salt and pepper to taste and serve.

Whole Roasted Cauliflower With Pistachio Pesto

Servings: 4
Preheat: 400
Prep Time: 1 hour
Source: https://cooking.nytimes.com/recipes/1021963-whole-roasted-cauliflower-with-pistachio-pesto

Whole roasted cauliflower is a sight to behold and never fails to delight, especially when it’s topped with a verdant blend of herbs and pistachios. This version delivers a browned cauliflower that ends up soft enough — custardy almost — to serve with a spoon. And it all comes together in one pan, with water added right to the skillet to steam and soften the cauliflower while it roasts over caramelized onions. Sprinkling some Parmesan on top is a nice way to finish this dish.

Ingredients: 

FOR THE CAULIFLOWER:
1 head cauliflower, preferably orange (about 1 1/2 pounds)
2 tablespoons extra-virgin olive oil
2 small yellow onions, sliced 1/4 inch thick lengthwise
¾ teaspoon kosher salt
Pinch of black pepper

FOR THE PESTO:
Zest of 1 lemon
½ cup lightly packed cilantro and flat-leaf parsley leaves, plus more for garnish
¼ cup extra-virgin olive oil
¼ cup raw shelled pistachios
1 garlic clove, sliced
¼ teaspoon kosher salt
Pinch of black pepper

Directions: 

Make the cauliflower: Position a rack in the center of the oven and heat oven to 400 degrees. Trim the cauliflower, making sure the stem is cut flush with the head so it sits flat. Heat a 10-inch cast-iron or other heavy ovenproof skillet on the stove over medium heat. Add 1 tablespoon oil, the onions and 1/4 teaspoon salt and cook, stirring, until translucent and turning golden on the edges, 7 to 10 minutes. Stir in 3/4 cup water and remove from the heat.

Rub the cauliflower with the remaining tablespoon oil then with the pepper and remaining 1/2 teaspoon salt. Clear the center of the skillet and place the cauliflower in it. Cover the pan tightly with foil and place in the center of the oven. Bake until a paring knife meets no resistance when inserted into the cauliflower, 20 to 30 minutes.

Meanwhile, make the pesto: Reserve a bit of lemon zest for garnish. Place the rest in a food processor, along with the herbs, oil, pistachios, garlic, salt and pepper. Pulse until well combined.

Turn oven to 450 degrees on the regular setting or, if you have a convection option, 425 degrees. Uncover the cauliflower and baste with some of the pan juices. Cook, basting occasionally and adding 1/4 cup of water to the pan if it threatens to dry out, until nicely browned, 20 to 30 minutes more. Spoon the pesto over top, sprinkle with reserved lemon zest and more herbs, and serve.