Coliflor asada con pepitas de calabaza

Ingredientes

• 1 large head cauliflower, (cut into smaller florets, and florets cut in half)
• 3 tablespoons olive oil
• 2 teaspoons ground cumin
• 1/2 teaspoon ground ancho chili
• 1 teaspoon flaky sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 large lime, (divided into zest and juice)
• 1 tablespoon unsalted butter, (melted)
• 4 large cloves garlic, (cut into thin slices)
• 1/4 cup roasted pepitas ((pumpkin seeds))
• 1/4 cup chopped fresh cilantro
• fresh lime wedges, (for serving)

Preparación

1. 1

   Place a 12" x 17" rimmed roasting pan into the oven and preheat the oven to 450°F.

2. 2

   Add cauliflower florets to a large bowl. Drizzle with half the olive oil and fold to evenly coat. Drizzle with the remaining olive oil and fold to evenly coat.

3. 3

   In a small bowl, combine cumin, ancho chili, sea salt, black pepper. Stir in zest from the one lime. Sprinkle half the spice mixture over the cauliflower, and fold to combine. Then sprinkle remaining spice mixture over the cauliflower, and fold again to combine.

4. 4

   Remove hot pan from oven and add seasoned cauliflower, spreading it out evenly across the pan. Place pan back into the oven and roast for 15 minutes without stirring, letting the edges of the cauliflower caramelize.

5. 5

   In a small bowl or cup, combine melted butter and garlic slices. Remove hot pan of cauliflower from the oven and add buttery garlic slices and the pepitas to the cauliflower. Toss to evenly combine, then place pan back into the oven to roast for an additional 5 minutes, or until cauliflower is nicely caramelized.

6. 6

   Remove pan from oven. Sprinkle with a bit more sea salt and black pepper, if desired. Serve straight from pan, if you like - or transfer cauliflower to a serving platter. Cut the zested lime in half and squeeze the juice over the top of the cauliflower. Sprinkle with chopped cilantro to finish. Serve hot, with additional fresh lime wedges to squeeze over individual portions.