Roasted Mexican Cauliflower with Pepitas

🧂 Ingredients

• juice and zest from 1 lime
• 2 tsp. ground cumin
• ½ tsp. ground ancho chili
• 1 tsp. flaky sea salt or kosher salt
• ¼ tsp. freshly ground black pepper
• 3 T. plus 1 tsp. Land O Lakes® Butter with Olive Oil

  divided
• 1 large head cauliflower

  cut into smaller florets, and florets cut in half
• 4 cloves garlic

  thinly sliced
• ¼ c. pepitas

  pumpkin seeds
• ¼ c. chopped fresh cilantro
• fresh lime wedges

Instructions

• 1 Place a large roasting pan with edges into the oven and preheat the oven to 450°
  F. While oven preheats, combine lime juice and zest in a small bowl. In another
  small bowl, combine cumin, ancho chili, sea salt, and black pepper. Set both
  bowls aside.
• 2 Remove hot pan from oven and add the 3 tablespoons of Land O Lakes® Butter with
  Olive Oil to the pan. With a spatula, spread the butter around as it sizzles and
  dances across the hot pan. Add cauliflower florets to pan and quickly toss with
  the melting butter. Drizzle the lime juice and zest mixture over the
  cauliflower, and then sprinkle with the mixture of spices.
• 3 Toss cauliflower to combine, and then spread it out evenly in the pan. Place pan
  back into the oven and roast for 15 minutes without stirring, letting the edges
  of the cauliflower caramelize.
• 4 In a small bowl, melt the remaining teaspoon of Land O Lakes® Butter with Olive
  Oil in the microwave, and then stir in the garlic slices. Remove hot pan of
  cauliflower from the oven and add buttery garlic slices and pepitas to the
  cauliflower. Toss to combine, then place pan back into the oven to roast for an
  additional 5 minutes.
• 5 Remove from oven and sprinkle with fresh cilantro. Add a bit more sea salt and
  black pepper, if desired. Serve cauliflower right from the pan with fresh lime
  wedges to squeeze over individual portions.

Nutrition Info