Roasted Cauliflower with Pumpkin Seed Topping

Roasted Cauliflower with Pumpkin Seed Topping

November 2, 2016

Thanksgiving, here we come. November is time to give thanks, spend time with family and, for one meal, eat as much as possible. The traditional Thanksgiving dishes are something to look forward to all year. Cauliflower is in season through November and is a great side dish for the holiday or at any time. This tasty dish puts to use those Halloween pumpkin seeds you saved!

You will need:

2 heads of cauliflower, washed

3 tablespoons of olive oil   
1/2 cup of raw pumpkin seeds                                          
2 tablespoons of butter                                            
Pinch of red pepper flakes (about ¼ to ½ a teaspoon, depending on how spicy you'd like the dish to be)         
2 teaspoons of chopped thyme leaves                       
Salt and pepper for taste

Cut off stem and slice cauliflower lengthwise in ½ inch slices to have cauliflower "steaks" OR cut off stems and cut cauliflower into florets.  

Preheat oven to 400 degrees. Drizzle cauliflower with olive oil and season with salt and pepper in a single layer on a baking sheet. Roast in oven for 20 minutes. If cauliflower is in steaks, flip and roast for another 10 minutes. If cauliflower is cut into florets, shake pan and continue roasting for 5-10 minutes until golden brown.

In a small skillet, melt butter over medium heat and roast pumpkin seeds until toasted, about 7 minutes. Stir in red pepper flakes, thyme, and a pinch of salt and pepper. Place cauliflower on a serving dish and top with the pumpkin seed mixture, serve immediately.

Total time: 40 minutes                 Serves: 4

Tip: Since cauliflower is similar to broccoli, it’s important to store it in a dry, cool place. Do not wash cauliflower before keeping it in the refrigerator, only wash before consuming it. Keep in a loose, plastic bag with a dry paper towel to absorb excess moisture.