Roasted Cauliflower and toasted Pumpkin seeds

health coach


  • 2 tbsp olive oil.
  • 1 large head of cauliflower, only the florets required.
  • Salt and peper fro garnish
  • 2 tbsp olive oil
  • 1/4 cup raw pumpkin seeds
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup fresh coriander leaves, with tender stems for serving
  • 1 tbsp lime juice


  • Preheat oven to 450 c
  • Drizzle olive oil, salt and pepper on the cauliflower florets and roast in the oven until it turns golden. Flip it over and roast the other side 20-25 min each side.
  • Heat the remaining olive oil in a frying pan and add the pumpkin seeds until toasted. Remove from heat and add the chili flakes, let cool for 10 min.
  • Add the lime juice, and coriander leaves to the pumpkin and mix well.
  • Add the cauliflower and mix all the ingredients all together and serve.