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Ingredients
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Oven-Roasted Cauliflower
Method
Directions
- 1
Prepare the Cauliflower
Preheat your oven to 425°F (220°C). Cut the cauliflower into florets and place them in a large bowl. Drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika. Toss until the florets are well coated.
- 2
Roast the Cauliflower
Spread the cauliflower florets in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender. Stir halfway through for even cooking.
- 3
Make the Pipián Verde
In a dry skillet over medium heat, toast the pumpkin seeds until they are golden and fragrant, about 5-7 minutes. Remove from heat and let cool. In a blender, combine the toasted pumpkin seeds, tomatillos, cilantro, jalapeño, garlic, vegetable broth, lime juice, and salt. Blend until smooth.
- 4
Serve
Once the cauliflower is roasted, remove it from the oven and serve it warm, drizzled with the pipián verde sauce.