Oh the lowly cauliflower.  Many folks dislike it…especially raw.  However, in our current low-carb culture, cauliflower is gaining some notoriety (can you say “riced cauliflower”?).  I do like cauliflower, but my fav way to prepare it is roasted.  Try this awesome recipe for a new twist on your next batch!

Ingredients

• 2 T olive oil, divided
• 1 lg head of cauliflower
• Salt & Ground Pepper
• 2 T butter, unsalted
• 1/4 c pumpkin seeds, raw shelled
• 1/2 t crushed red pepper flakes
• 1/4 c cilantro, chopped
• 1 T lime juice

Preheat oven to 450°. Coat a large rimmed baking sheet with 1 Tbsp. oil. Trim cauliflower stalk & place head stalk-side down on a cutting board. Slice cauliflower lengthwise into ½” slices. Arrange cauliflower slices & any stray pieces in a single layer on prepared baking sheet. Drizzle with 1 Tbsp. oil & season with salt & pepper. Roast until underside is deeply browned, 20–25 min. Turn cauliflower over & continue to roast until other side is dark brown & crisp, 15–20 min longer.

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

Drizzle dressing over cauliflower & enjoy!

Photo taken from & recipe adapted from Bon Appetit.