side dish twist: roasted pepitas and cauliflower

[20 Nov 2010 | By | 5 Comments]


Roasting vegetables is one of my favorite ways to include vegetables on our daily table. Usually, I mindlessly toss broccoli, carrots or halved brussel sprouts with olive oil and generous grinds of coarse pepper and salt. This time, I was flirting around with pepper and sugar in my current kitchen foray into Mexican Food… many of the dishes I was eyeballing also called for pumpkin seeds.

It is fun to see what ‘happens’ in your kitchen when you are experimenting. This last time I was tossing cauliflower with the requisite olive oil, I tossed in some pepitas/pumpkin seeds and punched up the volume on the seasoning. It worked—and now I take an extra pause when vegetable-tossing, to consider what ‘else’ I might add to the tray.

Besides, this gives this vegetable side dish a bit of a fall twist:

3 T Olive oil
1 T brown sugar (white works too, then I add a little less)
1-2 tsp kosher/coarse salt
1/2 tsp coarse ground pepper (this one optional)
1 T finely minced rosemary
good pinch of cayenne or chili powder

How much of this ‘rub’ or ‘oil’ you make depends on how much cauliflower you cut up (how many mouths you are feeding). The goal is to just coat the cauliflower and pepitas; you don’t want things dry or undressed—and you don’t want to drown the vegetables either. Got it? Go for it!

roasted cauliflower

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  • kathleen said (21 November 2010 at 1:09 pm):

    This looks like some YUMMY cauliflower!!!

  • Seb@Dog Beds said (21 November 2010 at 9:04 pm):

    This looks delicious.
    Our usual cauliflower dish is cauliflower, red onions, red pepper, green cabbage, egg plant or whatever vegies are in the fridge. Into a pan into the oven after drizzling with olive oil. When it comes out we stir it around with pesto sauce and add grated parmesan cheese.

  • Ben said (22 November 2010 at 12:44 am):

    Awesome recipe. Congratulations on your job! What a thrill to find something that’s so perfect for you.

  • Kate said (26 November 2010 at 6:03 am):

    Roasted cauliflower is one of my favorite vegetables. I could eat half a head of it myself when it comes out of the oven, browned in spots, and so fragrantly nutty. I love chopped almonds on it, and some shaved manchego.

    My other current love affair is with roasted rutabagas. My most deliciously simple dinner is to roast a rutabaga then top it with poached eggs. I’m in heaven……

  • janelle (author) said (26 November 2010 at 4:42 pm):

    Kathleen: roasting is a family favorite! Its fun to play around with the spices and ‘season’ it up a bit;).

    Seb: Interesting with the sauce!

    Ben: Thanks for the kudos!

    Kate: rutabagas! Fantastic idea, might need to be my next obsession…