Cauliflower gets such a bad rap. It’s actually quite versatile, low calorie and absorbs the flavors you roast or cook it with it. This is one of my go to recipes during the week, courtesy of BonAppetit, except that I use our Sun Dried Tomato Salt.
- 2 tablespoons olive oil, divided
- 1 large head of cauliflower
- Kosher salt, freshly ground pepper
- 2 tablespoons unsalted butter
- ¼ cup toasted 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
- Salt to taste with our Sun Dried Tomato Sous Salt
Preheat oven to 450°. 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 ½” slices. Arrange cauliflower slices and any stray pieces in a single layer on prepared baking sheet. Drizzle with 1 Tbsp. oil and season with our Sun Dried Tomato Salt. Pepper to taste. Roast until underside is deeply browned, 20–25 minutes. Turn cauliflower over, season with Sun Dried Tomato Salt, and continue to roast until other side is dark brown and crisp, 15–20 minutes longer.
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.
Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with cilantro leaves. I use arugula instead of cilantro. But you could use parsley or any herb you like.