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Roasted Cauliflower with Pumpkin Seeds and Queso Fresco

Photo: Romulo Yanes
Yield

Serves 4 (serving size: about 3/4 cup)

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)

Nutrition Information

  • calories 146
  • fat 11 g
  • satfat 2.1 g
  • monofat 6.6 g
  • polyfat 1.8 g
  • protein 5 g
  • carbohydrate 8 g
  • fiber 2 g
  • cholesterol 4 mg
  • iron 1 mg
  • sodium 229 mg
  • calcium 66 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. 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.