Cauliflower with Pumpkin Seeds, Brown Butter, and Lime
You can never have too many side dish recipes, so give Cauliflower with Pumpkin Seeds, Brown Butter, and Lime a try. This recipe makes 4 servings with 189 calories, 5g of protein, and 15g of fat each. For $1.41 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 8848 people were glad they tried this recipe. A mixture of unsalted butter, fresh cilantro, red pepper flakes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. It is brought to you by Bon Appetit. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 77%, this dish is good. Try Chipotle Lime Pumpkin Seeds, Sweet and Salty Roasted Brown Sugar Pumpkin Seeds, and Toasted Pumpkin Seeds with Chili and Lime for similar recipes.
Servings: 4
Ingredients:
1 large head of cauliflower
¼ cup chopped fresh cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
1 tablespoon fresh lime juice
2 tablespoons olive oil, divided
¼ cup raw shelled pumpkin seeds
½ teaspoon crushed red pepper flakes
2 tablespoons unsalted butter
Equipment:
oven
cutting board
baking sheet
frying pan
Cooking instruction summary:
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 " slices. 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, 2025 minutes. Turn cauliflower over, season with salt and pepper, and continue to roast until other side is dark brown and crisp, 1520 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, 68 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.
Step by step:
1. Preheat oven to 45
2. 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 " slices. Arrange cauliflower slices and any stray pieces in a single layer on prepared baking sheet.
3. Drizzle with 1 Tbsp. oil and season with salt and pepper. Roast until underside is deeply browned, 2025 minutes. Turn cauliflower over, season with salt and pepper, and continue to roast until other side is dark brown and crisp, 1520 minutes longer.Meanwhile, melt butter in a small skillet over medium.
4. Add pumpkin seeds, bring to a simmer, and cook, swirling pan occasionally, until pumpkin seeds are toasted and butter is browned and smells nutty, 68 minutes.
5. Remove from heat and add red pepper flakes; let cool 10 minutes.
6. Add chopped cilantro and lime juice; season with salt and pepper.Arrange cauliflower on a serving platter and drizzle with dressing.
7. Serve topped with cilantro leaves.
Nutrition Information:
covered percent of daily need
