Persian Lime Cauliflower with Pumpkin Seeds

Product Flavor:
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Persian Lime Cauliflower with Pumpkin Seeds

  • Author: Kimberly

Ingredients

Scale
  • 1 large cauliflower head
  • 2 T Pinehurst Olive Oil Persian Lime Olive Oil
  • Kosher salt
  • Freshly ground pepper
  • 2 T Butter
  • 1/3 cup raw shelled pumpkin seeds
  • ½ tsp crushed red pepper flakes
  • ¼ cup chopped fresh cilantro
  • 1 T fresh lime juice

Instructions

  1. Preheat oven to 450 degrees.
  2. Remove stalk from cauliflower and slice in ½ inch slices. It’s okay if some fall apart!
  3. Line a rimmed baking sheet with parchment paper. Drizzle baking sheet with 1 T Persian Lime Olive Oil. Place cauliflower on baking sheet and drizzle with 1 T Persian Lime Olive Oil. Season with salt and pepper.
  4. Bake in oven for 25 minutes. Remove from heat, flip cauliflower over and bake for an additional 20 minutes. The goal is a nice toasted and crisp cauliflower!
  5. Meanwhile, add 2 T Butter to a small sauce pan and heat over medium heat. Add pumpkin seeds and cook until pumpkin seeds are toasted, 6-8 minutes. (Be careful not to overcook and burn the seeds!) Remove from heat, add red pepper flakes and let cool for 10 minutes.
  6. After 10 minutes, add fresh cilantro and lime juice. Stir to combine.
  7. After cauliflower is roasted, remove from oven and place on a serving dish. Top with the pumpkin seed butter sauce! Serve and enjoy!

Leave a Comment

Recipe rating