Caulifower w/spicy carrot-pineapple sauce

By jonil

15 min. prep

Ingredients

• 1/2 cup freshly squeezed carrot juice
• 1/2 cup fresly squeezed pineapple juice
• 3 large shallots, thinly sliced
• 1 Tbsp sugar
• 1/4 tsp crushed red pepper
• salt and pepper to taste
• 1 head caulifower, cut into florets
• 23 Tbsp extra-virgin olive oil
• 2 Tbsp chopped fresh parsley
• 2 Tbsp pumpkin or sunflower seeds - roasted, salted and shelled

Preparation

Step 1

Preheat the oven to 450. 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 med 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.

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, 10-12 minutes.

Toss the cauliflower with 3/4 of the sauce and 1/2 of the parsley and pumpkin seeds.

To serve, drizzle with the remaining sauce and top with the remaining parsley and the seeds.