The Occasion: Weeknight dinner, in search of a fast, easy and delicious side dish to complement a good-for-you-but-not-necessarily-inspired main course.
Why This Recipe Works: Cauliflower – like most vegetables – becomes transformed when roasted. It loses bitterness (and that funky odor) and gains a lovely sweet caramelization. If we stopped right there you would have a fantastic side dish. But adding the pumpkin seeds (pepitas) and crumbled queso fresco (dry Mexican cheese) creates a surprising and delightful go-with that can really stand on its own.
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Recipe source: Robin Bashinsky for Cooking Light
- 4 cups small cauliflower florets (1 medium-large head of cauliflower)
- 2 tablespoons raw pumpkin seeds
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 6 garlic cloves, chopped
- 3 tablespoons crumbled queso fresco (fresh Mexican cheese)
- Preheat broiler to high.
- Combine cauliflower florets, pumpkin seeds, olive oil, pepper, salt, and chopped garlic in a large bowl.
- Spread on a foil-lined baking sheet.
- Broil 8-10 minutes or until browned and tender, stirring once after 4 minutes. Top with crumbled queso fresco.