Super Sides: Roasted Cauliflower with Pumpkin Seeds and Queso Fresco

Roasted Cauliflower with Pumpkin Seeds and Queso Fresco

Like many of you, I am committed to eating more healthfully in 2017 but have to confess – I’m already bored with steamed vegetables as the go-to dinnertime side dish. Well, buckle your seatbelt as this tasty veggie side dish dons the superhero cape to become a … Super Side!

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. 

The Playlist: What else?! Superheroes by The Script. Click on the band name to visit their website and learn more.

The Verdict: I hate to repeat myself but here goes – Fast. Easy. Delicious. This is the Super Side we want, need, and deserve. 

Click on the photos to enlarge them and read the captions.

Roasted Cauliflower with Pumpkin Seeds and Queso Fresco
Recipe source: Robin Bashinsky for Cooking Light
 
INGREDIENTS:

• 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)

 
DIRECTIONS:

• 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.