Pumpkin seeds go beyond being a healthy snack and delicious salad topping when you dress up roasted cauliflower with their crunchy goodness, then drizzle with an easy, vegan curry tahini sauce.
Seeds and nuts are a super nutritious snack, full of the healthy fats our bodies need. My current snack crush are the flavored pumpkin seeds from Kathie’s Kitchen. Their SuperSeedz have redefined the traditional plain pumpkin seed into a variety of innovative flavors that provide a healthy, nutritious snack and crunchy addition to cereal, yogurt and salads, and more!
Curry is a flavor profile I turn to time and again to amp up vegetables, chicken, chicken salad, fish, and salad dressings because it is assertive enough to stand alone without the addition of salt. After making this once, I decided that the curry flavor from the pumpkin seeds themselves wasn’t as pronounced as I’d like, so I added curry seasoning to the creamy tahini sauce the second time around.
Roasted whole in a cast iron skillet with Meyer Lemon Olive Oil and SuperSeedz Curious Curry Pumpkin Seeds.
Cauliflower is all the rage right now and on restaurant menus that range from fast-casual to fine dining, so why not jump on the cruciferous bandwagon! This recipe is super easy to make – just brush the cauliflower head with olive oil (I used Meyer lemon olive oil), coarsely crush a quarter cup of Super Seedz Curious Curry shelled whole pumpkin seeds and sprinkle on top. While it’s roasting, prepare the sauce that you’ll drizzle on top when the cauliflower is finished roasting. That’s it. Easy peasy and, if you don’t care for curry, any of the other savory Super Seedz flavors would work just as well: Somewhat Spicy, Super Spicy, Tomato Italiano or even the Really Naked (plain).
- 1 cauliflower head
- 1/4 cup of Meyer Lemon Olive Oil*
- 1/4 teaspoon ground Harissa
- 1/4 cupSuperSeedz Curious Curry Pumpkin seeds
- 2 tablespoons tahini
- 3 tablespoons Almond Breeze almond-coconut milk*
- 1 teaspoon maple syrup
- 1/2 teaspoon curry powder
- Garnish: 1 tablespoon chopped parsley
Preheat the oven to 400 degrees.
Wash and remove the leaves from the cauliflower. Place in a cast iron skillet or heavy baking dish.
Whisk the harissa into the Meyer Lemon Olive oil and drizzle over the cauliflower using a basting brush to evenly coat the cauliflower. Coarsely grind the Curry Pumpkin Seeds with a mortar and pestle and sprinkle half of the mixture on top.
* Regular extra virgin olive oil may be substituted, whisk in fresh squeezed lemon juice.
* I like the touch of coconut that the almond-coconut milk adds, but plain almond milk may be used as well.
Sauce may be doubled or tripled - trust me, if you like curry, you will love it! - and made two days in advance and refrigerated. Warm in microwave and whisk to blend before serving.
She’s Cookin’ readers can enjoy 15% off SuperSeedz online orders through the end of June. Just enter the promo code: COOKIN15, and stock up on these delightfully nutritious pumpkin seed snacks (and more!) for the whole family.
Disclosure: I received compensation for developing this nutritious recipe using SuperSeedz whole shelled pumpkin seeds. All opinions are my own.