Cauliflower With Pumpkin Seeds, Brown Butter, and Lime
Roasted cauliflower steaks topped with a nutty brown butter sauce, toasted pumpkin seeds, and fresh cilantro. This elegant vegetarian dish combines crispy caramelized cauliflower with rich butter, crunchy seeds, and bright citrus notes.
Ingredients
- •2 tablespoons olive oil, divided
- •1 head large head of cauliflower
- •1 to taste Kosher salt, freshly ground pepper
- •2 tablespoons unsalted butter
- •¼ cup raw shelled pumpkin seeds
- •½ teaspoon crushed red pepper flakes
- •¼ cup chopped fresh cilantro, plus leaves with tender stems for serving
- •1 tablespoon fresh lime juice
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
40 min
- 3.
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.
18 min
- 4.
Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with cilantro leaves.
2 min
