Roasted Mexican Cauliflower with Pepitas

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.