A simple dish that uses easy flavor tricks (like citrus, herbs, and toasted seeds for crunch) to make a memorable roasted vegetable side.
1large head of caulifloweror two smaller heads — I used one white and one purple here, chopped into florets Olive or avocado oil
¼cuppepitasshelled pumpkin seeds
2tablespoonsbuttercan use olive oil for vegan version
Juice of ½ a lime
¼cupparsley or cilantroroughly chopped
Heat oven to 425°F. Coat two baking trays with olive or avocado oil and arrange the cauliflower florets on them, giving each enough space to brown instead of steam. Sprinkle with a generous pinch of salt each.
Roast for 20-25 minutes, flipping the cauliflower about halfway through, until golden brown. Remove from oven and let cool for 3-5 minutes until spritzing the cauliflower with lime juice and tossing to combine. (You can do this right on the baking tray.)
While the cauliflower is in the oven, heat the butter in a medium skillet until melted and starting to foam. Add pepitas, cayenne, and a good pinch of salt and cook, stirring once or twice until golden, about 5 minutes (or when you start to hear little popping sounds).
Once pepitas and cauliflower are similarly golden, combine them in a bowl with the fresh herbs and another spritz of lime. Serve warm or at room temp.