Golden Cauliflower with Toasted Pumpkin Seeds Recipe
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Garlic, ginger, and mustard powder season the sauteed cauliflower to make a side dish that's great for dinner parties.
Ingredients
- 2 cauliflower heads (about 3 lbs total), cleaned, trimmed and cut into 1- to 1-1/2-inch florets
- 1 tsp kosher salt
- 2 Tbsp unsalted butter
- 2 tbsp plus 2 tsp olive oil
- 1/2 cup toasted pumpkin seeds, coarsely chopped, plus whole seeds for garnish
- 2 garlic cloves, minced
- 1/2 tsp ground ginger
- 1/2 tsp mustard powder
- In a large skillet, bring 1 inch of water to a boil. Add cauliflower and 1/2 tsp salt, cover and simmer until slightly tender, about 5 min; drain.
- In same skillet, melt butter with 2 tbsp oil over medium-high heat. Add cauliflower, toss to coat and cook, gently turning occasionally, until tender and just turning golden brown, about 6 min. Stir in remaining 2 tsp oil, 1/2 tsp salt, the pumpkin seeds, garlic, ginger and mustard powder. Cook until garlic is softened, about 2 min. Transfer to a serving bowl. Garnish with pumpkin seeds, if desired. Makes 8 to 10 servings.
- Calories 145, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 7 mg, Sodium 256 mg, Carbohydrate 9 g, Fiber 4 g, Protein 7 g.
- Percent Daily Values are based on a 2,000 calorie diet
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