Roasted cauliflower with pumpkin seeds, brown butter and lime from Smitten Kitchen by Bon Appetit and Chris Morocco and Deb Perelman

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Notes about this recipe

  • Eat Your Books

    Can substitute chives for parsley or cilantro.

  • kbrooks on May 24, 2025

    This is delicious. However, dealing with slices of cauliflower and flipping them is a bit tricky. I've opted to break the cauliflower into large florets instead. Scattered in one layer on the sheet pan and roasted at 400F instead of 450F they crisp up nicely. I omit the cilantro and just use parsley and chives.

  • Rutabaga on November 10, 2016

    This is quite tasty, although it doesn't beat Chocolate & Zucchini's cauliflower "a la Marie Celeste", which is my favorite roasted cauliflower dish. While nicely browned, my cauliflower was a little limp, probably in part due to the fact that it was crowded together on one pan. Next time, I will spread it over two pans to give it more space to crisp up.

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