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.

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Golden Cauliflower with Toasted Pumpkin Seeds
Makes: 8 to 10  servings Prep 25 mins Start to Finish 30 mins


  • 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


1. 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.

2. 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 Facts

  • Servings Per Recipe 8
  • 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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