Roasted Cauliflower with Brown Butter, Pumpkin Seeds, and Lime

Source: Smitten Kitchen
Serves: 8-10 people as a side

Ingredients

4 tablespoons (60 ml) olive oil, divided
Kosher salt
Freshly ground black pepper
3 large or 4 small heads of cauliflower (about 4 1/2 to 5 1/2 pounds)
4 tablespoons (60 grams) unsalted butter
1/2 cup (60 grams) hulled pumpkin seeds (sold as pepitas)
1 teaspoon crushed red pepper flakes, or less to taste
Juice of a lime (about 2 tablespoons)
Large handful chopped fresh cilantro, parsley or chives

Method

1) Heat oven to 450°F. Coat two large rimmed baking sheets with just over 1 tablespoons of the olive oil each. Sprinkle the sheets with salt and pepper. Trim cauliflower and cut into 1/2-inch slices. Arrange in a single layer on baking sheets, then drizzle with remaining scant 2 tablespoons olive oil and sprinkle with more salt and pepper. Roast for 15 to 20 minutes, until underside is deeply browned. Carefully flip pieces and roast until dark brown and crisp on second side, about 15 to 20 minutes longer.

2)While cauliflower roasts, in a small skillet over medium heat, melt butter, then reduce heat to medium-low and add pumpkin seeds. Stirring the whole time, cook until butter becomes light brown and smells toasty, about 4 to 6 minutes. Let cool for 10 minutes, then add lime juice and season with salt, black pepper and red pepper flakes to taste.

3) Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with herbs.