Skillet Roasted Cauliflower with Pistachios and Yakima® Applewood Smoked Salt

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

Key Ingredient(s)

Yakima® Applewood Smoked Sea Salt
  • Servings: 4
  • Preparation Time: 15 minutes
  • Cook Time: 10-15 minutes


  • 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


  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.