Ingredients
2 tbsp rice bran oil, divided
½ tsp SIDS CRAZY SALT
1 large head of cauliflower
SIDS SALT & PEPPER to taste
2 tbsp butter
¼ cup raw shelled pumpkin seeds
½ tsp crushed red pepper flakes
¼ cup chopped fresh coriander
1 tbsp fresh lime juice
Directions
Preheat oven to 230°C. Coat a large rimmed baking tray with 1 tbsp oil. Trim cauliflower stalk and place head stalk side down on a cutting board. Slice cauliflower lengthwise into 10 mm slices.
Arrange cauliflower slices and any stray pieces in a single layer on prepared baking tray. Drizzle with 1 tbsp oil and season with ¼ tsp SIDS CRAZY SALT. Roast until underside is deeply browned, 20–25 minutes. Turn cauliflower over, season with ¼ tsp SIDS CRAZY SALT and continue to roast until other side is dark brown and crisp, 15–20 minutes longer.
Meanwhile, melt butter in a small frypan. Add pumpkin seeds, bring to a simmer and cook, swirling pan occasionally, until pumpkin seeds are toasted and butter is browned and smells nutty, 6–8 minutes. Remove from heat and add pepper flakes and let cool 10 minutes. Add chopped coriander and lime juice then season with SIDS SALT & PEPPER to taste.
Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with coriander leaves.
