Golden Cauliflower with Toasted Pumpkin Seeds
Recipe from Ladies' Home Journal
Garlic, ginger, and mustard powder season the sauteed cauliflower to make a side dish that's great for dinner parties.
Servings: 8 to 10
Prep Time: 25 mins
Total Time: 30 mins
see savings2cauliflower heads (about 3 lbs total), cleaned, trimmed and cut into 1- to 1-1/2-inch florets
see savings1 teaspoonkosher salt
see savings2 tablespoonsunsalted butter
see savings2 tablespoonsplus 2 teaspoons olive oil
see savings1/2 cuptoasted pumpkin seeds, coarsely chopped, plus whole seeds for garnish
see savings2garlic cloves, minced
see savings1/2 teaspoonground ginger
see savings1/2 teaspoonmustard 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 minutes; drain.
In same skillet, melt butter with 2 tablespoons oil over medium-high heat. Add cauliflower, toss to coat and cook, gently turning occasionally, until tender and just turning golden brown, about 6 minutes. Stir in remaining 2 teaspoons oil, 1/2 teaspoon salt, the pumpkin seeds, garlic, ginger and mustard powder. Cook until garlic is softened, about 2 minutes. Transfer to a serving bowl. Garnish with pumpkin seeds, if desired. Makes 8 to 10 servings.
Per Serving: cal. (kcal) 145, Fat, total (g) 10, chol. (mg) 7, sat. fat (g) 3, carb. (g) 9, fiber (g) 4, pro. (g) 7, sodium (mg) 256, Percent Daily Values are based on a 2,000 calorie diet