Roasted Cauliflower with Pepitas

Serves: 4


4 cups small cauliflower florets

2 Tbsps raw pepitas or shelled pumpkin seeds

2 Tbsp Flying Olive Garlic, Chipotle (a little spicy), Harissa (spicy), or a mild-medium Single Varietal Extra Virgin Olive Oil

½ tsp kosher salt

6 cloves garlic, minced

3 Tbsp queso fresco, crumbled fresh Mexican cheese, if desired (photo shown without cheese)


Place the top rack of the oven about 6-8” from the broiler. Preheat the broiler to high.

In a large bowl, combine the cauliflower, pepitas, Flying Olive Extra Virgin Olive Oil(s) of Choice, pepper, salt, and the garlic cloves. Mix well.

Line a baking sheet with foil. Spread the mixture on the sheet. Broil for 8-10 minutes watching to be sure the pepitas don’t burn (I like to place the cauliflower over the pepitas to help). Stir half-way through. Top with cheese, if desired, and serve.

Inspired by a recipe in Cooking Light Magazine, January/February, 2017.

Submitted by Barb L.