| CAULIFLOWER WITH SPICY CARROT PINEAPPLE SAUCE Makes 4 servings. 2 tbs pumpkin or sunflower seeds, roasted, salted and shelled 3 tbs olive or vegetable oil Salt and Pepper 1 tbs sugar or Splenda 1/2 cup pineapple juice 2 tbs chopped parsley 1 head cauliflower, cut into florets 1/4 tsp crushed red pepper 3 shallots or onions, thinly sliced 1/2 cup carrot juice Heat oven to 450°. In a saucepan, bring carrot and pineapple juices, half of the shallots, sugar and red pepper to a boil. Reduce heat simmer until sauce is thick and reduced to 1/3 cup, 25 min. Strain and discard the solids, season with salt and pepper. -Place cauliflower on a baking sheet and toss with oil, salt and pepper, spread and roast 10 min. Add remaining shallots and toss, then roast until cauliflower is browned and tender, 12 min. -Toss cauliflower with three quarters of the sauce and half of the parsley and seeds. TO SERVE---Drizzle with remaining sauce and top with remaining parsley and seeds... |
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