Traditional recipes

Roasted Cauliflower with Pumpkin Seeds and Queso Fresco

Roasted Cauliflower with Pumpkin Seeds and Queso Fresco

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

Queso fresco, a staple cheese of Mexican cooking, is lower in fat and sodium than aged cheeses like Parmesan. Here, we crumble it over roasted cauliflower and pumpkin seeds to boost the flavor of this easy side dish.


  • 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)

Nutritional Information

  • Calories 146
  • Fat 11g
  • Satfat 2.1g
  • Monofat 6.6g
  • Polyfat 1.8g
  • Protein 5g
  • Carbohydrate 8g
  • Fiber 2g
  • Cholesterol 4mg
  • Iron 1mg
  • Sodium 229mg
  • Calcium 66mg
  • Sugars 2g
  • Est. added sugars 0g

How to Make It

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.

Watch the video: KETO Keralan Tear u0026 Share Bread . The Great British Bake Off 2019. The Keto Kitchen (May 2022).


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