On New Years Eve I had the MOST delicious cauliflower I have ever had. The cauliflower was roasted with pine nuts and tossed with pickled peppers – insanely good. What I loved most was the contrast of flavors and textures, the salty brine of the peppers against the mild cauliflower roasted in oil, the crunch of the pine nuts. So GOOD.
I’ve worked at home to recreate the essence of the dish. I’ve lighted up the oil and substituted pine nuts for pumpkin seeds. Pumpkin sees have concentrated sources of many health-benefiting vitamins, minerals, anti-oxidants, as well as important essential amino-acids such as tryptophan, and glutamate. I also use just a little oil when roasting he cauliflower help with caramelization. And, I finish off the dish with homemade hot pickled peppers. I like the heat and the brine, it gives the dish a bit of zip.
This side dish is a big portion, very filling and less than 100 calories.
Roasted Cauliflower with Pickled Peppers and Toasted Pumpkin Seeds
Ingredients
- 1 head cauliflower
- 1 tbs olive oil
- 1/4 cup pumpkin seeds
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1/4 cup hot pickled peppers
Instructions
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Preheat oven to 400 degrees. Slice cauliflower into 1/4 inch slices. In a gallon zip lock bag, add cauliflower and oil. Shake bag until cauliflower is coated with oil. Place cauliflower on a cookie sheet, spindle with salt, pepper and garlic powder.
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Bake for 20 minutes. Add pumpkin seeds and bake for 10 more minutes or until you hear seed pop.
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Combine hot cauliflower and pumpkin seeds with a 1/4 cup of drained hot peppers.
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Enjoy!
Enjoy!
Sounds very good. Can’t wait to try.
I think you will really like it.