Roasted Cauliflower with Pumpkin Seeds and Queso Fresco

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Yield

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.

Ingredients

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.