Cauliflower with Sprouted Pumpkin Seeds, Brown Butter and Lime


  • 2 T olive oil divided
  • 1 large head of cauliflower
  • A pinch of Kosher salt and fresh ground pepper
  • 2 T unsalted butter
  • ¼ cup of Harvested For You sprouted pumpkin seeds (pepitas)
  • ½ t of crushed red pepper flakes
  • ¼ cup chopped cilantro
  • 1 T fresh lime juice
1 hour


  1. Preheat oven to 450°
  2. Coat a large, rimmed baking sheet with 1T Oil.
  3. Trim cauliflower stalk and place head stalk down on a cutting board.
  4. Slice cauliflower lengthwise into ½” slices
  5. Arrange cauliflower slices and all stray pieces in a single layer on a the prepared baking sheet
  6. Drizzel cauliflower with 1T oil.
  7. Roast cauliflower 20-25 minutes until underside is deeply brown
  8. Turn cauliflower over, season with salt and pepper and continue to roast an additional 15-20 minutes longer until other side is dark brown and crisp.
  9. Meanwhile, melt butter in a small skillet over medium heat. Add Harvested For You sprouted pumpkin seeds, bring to a simmer and cooks. Swirling pan occasionally, until sprouted pumpkin seeds are toasted and the butter browned and smells nutty. Approximately 6-8 minutes.
  10. Remove from heat and add red pepper flakes.
  11. Let cool 10 minutes.
  12. Add chopped cilantro and lime juice, season with salt and pepper.
  13. Arrange cauliflower on serving platter and drizzle with dressing.
  14. Serve with cilantro leaves

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