The perks of being a cauliflower
2 tablespoons unsalted butter¼ cup chopped fresh cilantro, plus leaves with tender stems for servingPreheat oven to 450°. Coat a large rimmed baking sheet with 1 Tbsp. oil. Trim cauliflower stalk and place head stalk side down on a cutting board. Slice cauliflower lengthwise into ½" slices. Arrange cauliflower slices and any stray pieces in a single layer on prepared baking sheet. Drizzle with 1 Tbsp. oil and season with salt and pepper.
Meanwhile, melt butter in a small skillet over medium. 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 red pepper flakes; let cool 10 minutes. Add chopped cilantro and lime juice; season with salt and pepper.
Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with cilantro leaves.
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