After cooling, cut into fine slices of florets and lay them out on a plate. Drizzle with olive oil and balsamic vinegar, season with salt and season with pepper. Coarsely chop the pistachio nuts and sprinkle on top.
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After cooling, cut into fine slices of florets and lay them out on a plate. Drizzle with olive oil and balsamic vinegar, season with salt and season with pepper. Coarsely chop the pistachio nuts and sprinkle on top.