Roasted Cauliflower with Pumpkin Seeds and Queso Fresco
This is from Cooking Light. I really like the pumpkin seeds. They add a nice nutty, deep flavor. Queso Fresco is a nice mild, salty cheese. Its pretty easy to find at your regular grocery store.
Ingredients
4 cups small cauliflower florets
2 tablespoons raw pumpkin seeds
2 tablespoons olive oil
1/2 teaspoon black pepper
3/8 teaspoon kosher salt
6 garlic cloves, chopped
3 tablespoons crumbled queso fresco (fresh Mexican cheese)
Method
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 10 minutes or until browned and tender, stirring once after 5 minutes. Top with crumbled queso fresco.
Ingredients
4 cups small cauliflower florets
2 tablespoons raw pumpkin seeds
2 tablespoons olive oil
1/2 teaspoon black pepper
3/8 teaspoon kosher salt
6 garlic cloves, chopped
3 tablespoons crumbled queso fresco (fresh Mexican cheese)
Method
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 10 minutes or until browned and tender, stirring once after 5 minutes. Top with crumbled queso fresco.
