Cauliflower With Pumpkin Seeds, Brown Butter, and Lime

Ingredients for Cauliflower With Pumpkin Seeds, Brown Butter, and Lime

• 2 tablespoons olive oil, divided

• 1 large head of cauliflower

• Kosher salt, freshly ground pepper

• 2 tablespoons unsalted butter

• 60g raw shelled pumpkin seeds

• 1/2 teaspoons crushed red pepper flakes

• 1/4 cup chopped fresh coriander, plus leaves with tender stems for serving

• 1 tablespoon fresh lime juice

Preheat oven to 232°C. Coat a large rimmed baking sheet with 1 tablespoon oil. Trim cauliflower stalk and place head stalk side down on a cutting board. Slice cauliflower lengthwise into 1/2" slices.

Arrange cauliflower slices and any stray pieces in a single layer on prepared baking sheet. Drizzle with 1 tablespoon 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 coriander and lime juice; season with salt and pepper.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.