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Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees . In a small saucepan, bring the carrot and pineapple juices, half of the shallots, the sugar and crushed red pepper to a boil, stirring. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick and reduced to about 1/3 cup, 20 to 25 minutes. Strain and discard the solids; season with salt and pepper.

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  • Meanwhile, place the cauliflower on a baking sheet and toss with the olive oil, salt and pepper; spread evenly and roast for 10 minutes. Add the remaining shallots and toss, then roast until the cauliflower is browned and just tender, 10 to 12 minutes.

  • Toss the cauliflower with three-quarters of the sauce and half of the parsley and pumpkin seeds. To serve, drizzle with the remaining sauce and top with the remaining parsley and seeds.

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