Roasted Cauliflower with Lime and Pepitas

Cauliflower is a star vegetable to me. As a kid I ate it covered in cheese sauce, as an adult I love it for low-carb rice or mashed potatoes. But the best way to serve it? Roasted!

But roasted cauliflower (or any veggie) can get a little boring, which is why I loved seeing this recipe from Bon Appetit. This is a traditional roasting recipe with a non-traditional sauce to pour over at the end, adding flavor and excitement and specialness (tangy! crunchy! buttery!) that really can't be beat. 

From Bon Appetit

• Cauliflower With Pumpkin Seeds, Brown Butter, And Lime

  The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.

  Ingredients

  4 SERVINGS

  • 2 tablespoons olive oil, divided
  • 1 large head of cauliflower, chopped into florets
  • Kosher salt, freshly ground pepper
  • 2 tablespoons unsalted butter
  • ¼ cup raw shelled pumpkin seeds
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup chopped fresh cilantro, plus leaves with tender stems for serving
  • 1 tablespoon fresh lime juice

Preheat oven to 450°. Spread cauliflower slices onto an oiled baking sheet. Drizzle with 1 Tbsp. oil and season with salt and pepper. Roast until underside is deeply browned, 20–25 minutes. Turn cauliflower over, season with salt and pepper, and continue to roast until other side is dark brown and crisp, 15–20 minutes longer.

Meanwhile, melt butter in a small skillet over medium. Add pumpkin seeds, bring to a simmer, and cook, swirling pan occasionally, until pumpkin seeds are toasted and butter is browned and smells nutty, 6–8 minutes. Remove from heat and add red pepper flakes; let cool 10 minutes. Add chopped cilantro and lime juice; season with salt and pepper.

Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with cilantro leaves.