Categories: Recipes Date: Nov 28, 2016 Title: Cauliflower with Pumpkin Seeds, Brown Sugar, and Lime
Our Director of Markets tried this recipe and loved it so much she wanted to share it with you. Take advantage of cauliflower back at the market and give it a shot!
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 the 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 the 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.