RECIPE FORTY ONE: Sunday December 17th - roasted cauliflower with pumpkin seeds brown butter and lime

BACK STORY:
When searching through Smitten Kitchen's website for recipes for Schmieg Family Christmas, this one caught my eye. I didn't end up making it for the holiday but did eat it later that night!

NOTES:
I love cauliflower so much, and while I wasn't sure about the other ingredients - browned butter and pumpkin seeds don't rank high on my list of desired foods - I was willing to give it a try. And it was quite good, an example where the total was a sum of more than the parts. The cooking butter was weird at first (I tried margarine but the smell was terrible so I dug out a stick of butter that had probably been in the fridge for a while) and that, combined with a whole lime's worth of juice, made all the difference.

STARS: 
3 out of 5. Good, different, interesting flavors for my usual roasted cauliflower meal!

RECIPE:
https://smittenkitchen.com/2016/11/roasted-cauliflower-with-pumpkin-seeds-brown-butter-and-lime/

• 2 tablespoons (30 ml) olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 large or 2 small heads of cauliflower (about 2 1/4 to 2 3/4 pounds)
• 2 tablespoons (30 grams) unsalted butter
• 1/4 cup (30 grams) hulled pumpkin seeds (sold as pepitas) (see note above)
• 1/2 teaspoon crushed red pepper flakes, or less to taste
• Juice of half a lime (about 1 tablespoon)
• Handful chopped fresh cilantro, parsley or chives

Heat oven to 450°F. Coat a large rimmed baking sheet with just over 1 tablespoon of the olive oil. Sprinkle the sheet with salt and pepper. Trim cauliflower and cut into 1/2-inch slices. Arrange in a single layer on baking sheet, then drizzle with remaining scant 1 tablespoon olive oil and sprinkle with more salt and pepper. Roast for 15 to 20 minutes, until underside is deeply browned. Carefully flip pieces and roast until dark brown and crisp on second side, about 15 to 20 minutes longer.

While cauliflower roasts, in a small skillet over medium heat, melt butter, then reduce heat to medium-low and add pumpkin seeds. Stirring the whole time, cook until butter becomes light brown and smells toasty, about 4 to 6 minutes. Let cool for 10 minutes, then add lime juice and season with salt, black pepper and red pepper flakes to taste.

Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with herbs.