Cauliflower with Pumpkin Seeds, Brown Butter, and Lime

As a child I loved vegetables so much I preferred them to desserts. I rarely ate cauliflower; not because I didn't like it, nobody seemed to cook it. The few times I did have it, it was either soggy and grey from over boiling or served in some kind of a congealed cheese casserole. 

Now everyone seems to be making cauliflower in a variety of ways: roasted cauliflower, cauliflower steaks, cauliflower rice, cauliflower pizza dough, cauliflower couscous and "mashed potatoes". My favorite is roasted, so easy to prepare: the cauliflower takes on a delicious nutty flavor with a subtle sweetness. Recently I made Cauliflower with Pumpkin Seeds, Brown Butter, and Lime. The flavors and textures were so decadent,  I was told it was restaurant quality. This recipe did not disappoint and I will be making it often.

                                                      Cauliflower with Pumpkin Seeds,
                                                             Brown Butter, and Lime
                                                                        courtesy of
                                                                        bon appétit

Ingredients 
2 Tbsp. olive oil, divided
1 large head of cauliflower
Kosher salt, freshly ground pepper
2 Tbsp. unsalted butter
1/4 cup raw shelled pumpkin seeds
1/2 tsp. crushed red pepper flakes
1/4 chopped fresh cilantro,
   plus leaves with tender stems
   for serving
1 Tbsp. fresh lime juice

Directions

Preheat oven to 450 degrees F.  Coat a large rimmed baking sheet with 1 Tbsp. oil. Trim cauliflower stalk and place head side down on the cutting board. Slice cauliflower lengthwise into 1/2" slices. Arrange cauliflower slices and any stray pieces in a single layer on a prepared 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, cook, swirling pan occasionally, until pumpkin seeds are toasted and butter is brown and smells nutty. 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 plate and drizzle with dressing. Serve topped with cilantro leaves.

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