roasted cauliflower with pistachio pesto | table&spoon

Ingredients

• 1 head cauliflower, preferably orange (about 1 1/2 pounds)
• 2 tablespoons extra-virgin olive oil
• 2 small yellow onions, diced in 1/4 inch pieces
• salt and pepper, to season
• 1 cup chicken broth
• pesto
• ½ cup flat-leaf parsley leaves (you can add chives, thyme, parsley), plus more for garnish
• ¼ cup extra-virgin olive oil
• ¼ cup shelled pistachios, salted is fine
• 1 garlic clove, diced
• juice from half a lemon