Oh those cruciferous vegetables: I have always had a love affair with those crunchy, colon-friendly veggies. Recently I was visually attracted to this recipe for a roasted cauliflower salad on instagram, via smittenkitchen.com. I traced it to its origins,  published last year in bon appétit. I have personalized it to my taste, and am officially infatuated with this combination. My knees went weak at the thought of the charred pieces of cauliflower, but the pepitas roasted and toasted in brown butter were the clincher. I doubled the amount called for in the recipe because toasted pumpkin seeds are one of my favorite snackers. You may not want to go crazy and only use the appropriate, modest 1/4 cup, but I have spent enough of my years on earth being modest, so I took liberties with the pepitas. While this salad is best served immediately after assembling, I have a hunch that it would taste great the next day, eaten right from the container with the refrigerator door standing open. I have no idea how I know this; chalk it up to instinct. wink wink

Roasted Cauliflower with Pumpkin Seeds, Brown Butter, and Lime

1 large head of cauliflower (or 2 small heads)

2 Tbsp. olive oil

1 Tbsp. butter

1/4 c. raw pumpkin seeds (I used already roasted ones and they turned out perfect)

1/2 tsp. crushed red pepper flakes

coarse salt and freshly ground black pepper to taste

1/4 c. chopped fresh cilantro

1 Tbsp. fresh lime juice (about 1/2 of a lime)

Preheat the oven to convection bake 430 degrees (or 450 for regular bake). Pull the cauliflower apart into large florets and slice into thin slices. Toss gently in a large bowl with the olive oil. Place one (or two) baking sheets into the preheated oven for a few minutes to heat. The first time I made this salad, I used 1 large head and one baking sheet was enough. The next time, I had 2 small heads, and I needed the second baking sheet. You do not want to crowd the cauliflower slices; make sure each piece is in a single layer making contact with the baking sheet. This assures that the veggies will bake and char, rather than steam. Bake for 15-20 minutes. Turn the pieces over and bake an additional 15-20 minutes. 

While the cauliflower is baking on the second side, prepare the pumpkin seed dressing. Melt the tablespoon of butter in a small skillet over medium heat. Add the pepitas; stirring constantly, roast for about 5 minutes, until the seeds are golden brown and toasty. If you have to sample a few to check for doneness, I promise that I won't tell anyone. Remove from the heat and allow to cool for ten minutes. Stir in the salt, pepper, red pepper flakes, lime juice, and chopped cilantro. 

To assemble, place the charred slices of cauliflower on a platter. Spoon the pumpkin seed dressing over the pieces. Serve immediately. Makes about 6 servings.