Cut the cauliflower into bite-sized florets, about ½-inch thick.
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.
Season with Yakima Applewood Smoked Salt and black pepper. Garnish with chopped parsley and pistachios.
Skillet Roasted Cauliflower with Pistachios and Yakima® Applewood Smoked Salt is rated
5.0 out of
Rated 5 out of
Best cauliflower disTried this recipe out and was blown away. My whole family loved it! The applewood smoked salt and the nuts made this into a dish I will be making going forward