CAULIFLOWER WITH PUMPKIN SEEDS, BROWN BUTTER, AND LIME

Cauliflower With Pumpkin Seeds, Brown Butter, and Lime image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 8

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

Steps:

Preheat oven to 450°F. Coat a large rimmed baking sheet with 1 Tbsp. 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 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.