Like a bouquet of good health, a head of cauliflower calls to the nutrition-focused foodie in you every time you pass through the produce aisle. But without a solid standby recipe, those pretty florets are destined to be tossed into an ordinary salad or piled on a boring crudité plate. Let roasting come to the rescue with this easy side dish, costarring kale for extra color and pumpkin seeds for a pleasant crunch.
Roasted Cauliflower & Kale With Pumpkin Seed Oil
Ingredients
1 head cauliflower, stems and florets
1 bunch kale, stems removed
1-½ Tbsp. pumpkin seed oil
1 Tbsp. olive oil
1 clove garlic, diced
1 onion, chopped
Freshly ground black pepper
Juice of ½ lemon
Roasted pumpkin seeds
Directions
- In separate pots, steam cauliflower and kale for approximately 3-5 minutes or until slightly tender. Do not overcook.
- Drain water and set aside in a roasting pan or deep baking dish.
- In a sauté pan, heat garlic and onion in olive oil.
- Add garlic, onion & oil into steamed cauliflower and kale, seasoning generously with black pepper, lemon juice and pumpkin seed oil.
- Preheat oven to 350 degrees F.
- Bake for approximately 25 minutes.
- Garnish with roasted pumpkin seeds.