Ingredients
2 tablespoon Olive oil
1 Head of cauliflower
2 tablespoon Unsalted butter
1/4 cup Raw shelled pumpkin seeds
1/2 teaspoon Crushed red pepper flakes
1/4 cup chopped cilantro
1 tablespoon Lime juice
Preparation
Preheat over to 450. 1 tbsp oil on baking sheet. Cut cauliflower into 1/2 inch slices. Drizzle 1 tbsp oil + salt + pepper. Roast for 20-25 minutes, turn over, salt + pepper and roast around 15-20 minutes.
Melt butter in small skillet over medium. Add pumpkin seeds, bring to simmer and cook – swirl pan occasionally – until seeds are toasted and butter is browned & smell nutty, around 6-8 minutes. Remove from heat, add red pepper flakes and let cool 10 minutes. Add cilantro, lime, salt + pepper.
