Golden Cauliflower with Toasted Pumpkin Seeds

Garlic, ginger, and mustard powder season the sauteed cauliflower to make a side dish that's great for dinner parties.

Golden Cauliflower with Toasted Pumpkin Seeds
8 to 10
25 mins
30 mins
by 3.5 3  people
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  • 2 cauliflower heads (about 3 lbs total), cleaned, trimmed and cut into 1- to 1-1/2-inch florets
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons plus 2 teaspoons olive oil
  • 1/2 cup toasted pumpkin seeds, coarsely chopped, plus whole seeds for garnish
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon 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 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.

nutrition information

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
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