cauliflower-with-pumpkin-seeds-brown-butter-and-lime Recipes

roasted cauliflower with pumpkin seeds, brown butter and lime

What did you do the last time you bought a head of cauliflower? Steam it? Grind it into rice? Puree it into a heap of hope that nobody will notice it’s not mashed potatoes? Roast it to a crisp, brown oblivion with olive oil and salt and eat it straight of the baking sheet? You sound sane.

1/2-inch slices


I do not. The last time I bought cauliflower was two weeks ago when I fell for four adorable grapefruit-sized heads I had to take home with me. Then I had a whole-day project and didn’t cook them. Then I worked on a speech and ate leftovers for two days and didn’t cook them. Then I went away for three days and didn’t cook them. Then I had leftovers from grandma (thanks grandma) and didn’t cook them. Then I forgot to cook them. Then I wasted another day, indecisive.

ready to roast
what you'll need

I was dreaming, as one does (just kidding, nobody does except for Julia Child in 1948, right?) about sole meunière. The thin filets, the brown butter sauce cut with lemon, parsley and capers. But I was also thinking about lime juice and sumac and pepper flakes and then I spied this glorious amalgamation of all my cravings on Bon Appetit and ran into the kitchen to make them and you know what I found, right? The cauliflower had not made it. It deserved better in this life than to have its fate tethered to the likes of me.

brown butter with pumpkin seeds
brown butter lime sauce

And so I bought another head and with a few tweaks to cooking times and technique, sizzled some pumpkin seeds in a skillet of brown butter, salt and pepper flakes and squeezed in some lime juice and poured it over these deeply roasted cauliflower slices and ate the whole heavenly pan. Like, my family will not know until they see this post that it existed because it was so good, such a glorious reminder of how much flavor we can crank out of four ingredients we hadn’t combined in exactly this way before that immediately becomes unforgettable. After a 4+ hour candy grab last night, this is exactly what we want right now.

roasted cauliflower with pumpkin seeds, brown butter and lime

Previously

One year ago: Oven Fries and Chocolate Peanut and Pretzel Brittle
Two years ago: Squash Toasts with Ricotta and Cider Vinegar
Three years ago: Potato and Broccolini Frittata
Four years ago: Butternut Squash Salad with Farro and Pepitas and Roasted Pear and Chocolate Chunk Scones
Five years ago: Pear Cranberry and Gingersnap Crumble
Six years ago: Spiced Applesauce Cake and Spicy Squash Salad with Lentils and Goat Cheese
Seven years ago: Silky Decadent Old-School Chocolate Mousse and Baked Chicken Meatballs
Eight years ago: Pink Lady Cake and Cabbage and Mushroom Galette
Nine years ago: Pumpkin Butter + Pepita Granola and Sweet Potato and Sausage Soup and Cranberry Caramel and Almond Tart
Ten! years ago: Pumpkin Muffins and Easiest Baked Mac-and-Cheese

And for the other side of the world:
Six Months Ago: Palm Springs Date Shake + Monkey Flip
1.5 Years Ago: Salted Chocolate Chunk Cookies and Crispy Broccoli with Lemon and Garlic
2.5 Years Ago: Lamb Meatballs with Feta and Lemon
3.5 Years Ago: Spring Vegetable Potstickers
4.5 Years Ago: Classic Ice Cream Sandwiches and Cinnamon Toast French Toast

Roasted Cauliflower with Pumpkin Seeds, Brown Butter and Lime

  • Servings: 1 to 2 hearty, 3 to 4 as a side
  • Time: 45 minutes
  • Source: Bon Appetit
  • Print

This recipe was almost perfect from Bon Appetit, but I found each step needed less cooking time and included my own roasting tweaks; I added weights. The original calls for 1/2 teaspoon pepper flakes, that’s a good punch if you like heat, otherwise, adjust to your taste. The original recipe specifies raw unsalted pumpkin seeds (pepitas, or pumpkin seeds with the outer hull removed) but I had no problems with my already toasted, salted pumpkin seeds burning and still needed to add a little salt to get the seasoning level right.

  • 2 tablespoons (30 ml) olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 large or 2 small heads of cauliflower (about 2 1/4 to 2 3/4 pounds)
  • 2 tablespoons (30 grams) unsalted butter
  • 1/4 cup (30 grams) hulled pumpkin seeds (sold as pepitas) (see note above)
  • 1/2 teaspoon crushed red pepper flakes, or less to taste
  • Juice of half a lime (about 1 tablespoon)
  • Handful chopped fresh cilantro, parsley or chives

Heat oven to 450°F. Coat a large rimmed baking sheet with just over 1 tablespoon of the olive oil. Sprinkle the sheet with salt and pepper. Trim cauliflower and cut into 1/2-inch slices. Arrange in a single layer on baking sheet, then drizzle with remaining scant 1 tablespoon olive oil and sprinkle with more salt and pepper. Roast for 15 to 20 minutes, until underside is deeply browned. Carefully flip pieces and roast until dark brown and crisp on second side, about 15 to 20 minutes longer.

While cauliflower roasts, in a small skillet over medium heat, melt butter, then reduce heat to medium-low and add pumpkin seeds. Stirring the whole time, cook until butter becomes light brown and smells toasty, about 4 to 6 minutes. Let cool for 10 minutes, then add lime juice and season with salt, black pepper and red pepper flakes to taste.

Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with herbs.


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113 comments on roasted cauliflower with pumpkin seeds, brown butter and lime

  1. SallyT

    This sounds amazing – my 10 yo is obsessed with a cauliflower recipe from Fine Cooking which involves basically steaming the cauliflower in the oven, and then coating it with a combination of mayonnaise, mustard, and time. And then roasting more. It is absolutely delicious

    1. My parents always made a whole cauliflower head in the microwave (true to the 70’s!) and coated it with mayo, mustard and grated cheddar cheese. It’s quite delicious! A variation with thyme sounds intriguing.

  2. I love my roasted cauliflower prep (soy/sesame/chile paste) almost more than my cats, but this is very tempting indeed. And with one of the local farmers selling GIANT heads of cauliflower cheap, I could always make both… right?

    1. Rebekah

      OMG Sama. That looks incredible. My husband hates cauliflower, but he’s just going to have to get over it this Autumn! I have a growing queue of recipes with them, including Deb’s sheet pan chicken tikka, and now that Saveur recipe.

  3. Barbara Mackenzie

    Looks delicious! And thanks for adding alternatives for cilantro as my family are part of the “I can’t stand cilantro” crowd.

      1. Sandra

        Something like 40% of food in the US is wasted. So sad. I try to plan my meals out a week in advance which helps a lot with not wasting stuff.

  4. Rebekah

    I’ve been holding on to this exact recipe for years and have never made it. I have a cauliflower in my fridge that I was planning to do our family’s favorite way, “A la Betsy” where you roast it with salt, pepper, olive oil, and then 5-10 minutes before it’s done, sprinkle with red pepper flakes and Parmesan. Frico, man. Gets me every time.

    This might edge it out though…will report back.

  5. This looks like a winner. I love cauliflower (steamed with a square of butter melting on top is fine–I can eat a whole head that way). That dressing is amazing.
    I have an empty-the-fridge quiche in the oven at the moment. It’s always good to use what you have on hand, eh?

  6. jo

    What did I make the last time I bought a head of cauliflower? It was last week and I made your charred cauliflower quesidillas. (I roasted the cauli.) Really delicious, thanks! This looks great too.

  7. Linda

    Wow! Once again Deb, you somehow know EXACTLY what is in my kitchen, what needs to be used and what I am craving (even when I don’t yet) to a shocking degree of accuracy. I came here (my most trusted go to for eating and feeding) to search Cauliflower (I knew I wasn’t up for your silky soup today though that is one of my all time favorites recipes of yours) and found this…which I’m currently cooking. I just had to share this with you! Thank you for dinner!

  8. Well, there I was with a cauliflower in the fridge and pumpkin seeds in my pantry, so whatever else I had been planning for dinner went out the window. (Figuratively. It’s still in the fridge.) I think maybe I overdid the butter a little because it turned dark sooner than I’d expected, but yes, it was succulent and different and a new Thing to Do with Cauliflower, which is definitely Good.

  9. Jenn

    The recipe looks great, but the first order of business was to find the cute pics of the smitten kiddos in their Halloween costumes:)

      1. JKK

        Hi Deb, what is the best method to reheat the cauliflower if making ahead of time? Is there a specific temperature and time in the oven? Thanks!

  10. JP

    Nice to see a different cauliflower recipe. On Halloween, we traditionally leave home to go to our favorite produce market, the Berkeley Bowl because of no kids anywhere! It was so quiet! I am surely the only Halloween Scrooge. Nonetheless, we did buy a cauliflower last night and I told my husband that he should be in charge of cooking it because I am like you and let them languish in the refrigerator too long. I did want to mention one recipe that I really enjoyed for cauliflower, however. It is called Cauliflower Kuku from Najmieh Batmanglij’s cookbook “Joon: Persian Cooking Made Simple” a sort of open-faced omelet crammed with cauliflower and so good. I hope you get a chance to try it. Thank you for all of your wonderful recipes!

  11. CarolJ

    I wasn’t able to make the recipe as written because of a chili allergy and no pepitas on hand. However, in my refrigerator I did have a cauliflower, a bunch of parsley, and a half a lime that had been weighing on my conscience for some days. Little did I dream I’d be able to combine all of them for an easy and satisfying supper. I substituted sliced almonds for the pepitas and a liberal dose of white pepper for the red pepper flakes. The results were delicious.

    1. CarolJ

      Just piping back in to say that when I went to Whole Foods for ingredients to make this again, I found vast acreage of shelves with sunflower seeds, pine nuts, regular nuts…and an empty space above the “pepitas” label – and I thought, “I know why.”

    1. deb

      This website doesn’t only share original recipes; it shares equal space with great recipes I’ve found in books and magazines that I’ve tested and adjusted if needed. I don’t change things just to make them “mine,” this is a great way to prep cauliflower thus credited as such.

      1. Collee

        I will concur. The list of recipes here is well curated. Everything here works (well, except the pumpkin brownies which I must have done wrong as they were terrible). Deb dislikes doing dishes as much as I do. She knows many of her readers will not go out to buy one ingredient. She also created this wonderful interactive community. If you just want to read cookbooks and magazines, they are there, but you will miss the pictures of her adorable children and proof that the recipes can be completed in a kitchen that is likely smaller than yours.

        1. deb

          Actually, I didn’t care for the pumpkin brownies either. ;)

          Every single person who tried them, loved them and in a way, they’re the quintessential fall indulgence…. Well, everyone but me.

    2. Mary

      Like I would ever read BonAppetit. Thanks to Deb for her terrific posts, regardless of how big or small the changes to the original recipe. You fire up the beast with such petty criticism Mr. Chapin.

  12. Shannon Murphy

    Cauliflower is roasting and I’m currently trying to figure out how not to eat this entire pan of buttery pepitas with a spoon

    1. deb

      I don’t know what is happening but I’ve had to unapprove two comments insulting this person for saying they eat paleo. It’s so unlike this comment section to be outright rude to someone else; I prefer to think of this space as a dinner party and we are all guests — conversations about things we disagree on are fine and encouraged and welcome; direct personal attacks, never.

      1. HEAR HEAR!! one of the reasons I love your comment section is I do feel like I am at a dinner party with nice respectful people, enjoying great food! Thanks for keeping it civil!

      2. Emily Brown

        I’m not insulting the person, I’m trying to tell her that she’s doing something incredibly unhealthy. I’d say it in person at a dinner party as well.

  13. leighbelleking

    Could someone please tell me – are red pepper flakes the same as chilli flakes? I’m south of the equator and east of the Greenwich meridian and I don’t believe I’ve ever seen red peppers reduced to flakes, although I know (having lived there for seven years) that in the USA almost anything is possible! (And I won’t get started on current politics!)

  14. Allysa

    Cauliflower: the great unrated veggie!
    I will be making this tonight! (And I might make it after my daughters have gone to bed so I don’t have to share!)

  15. Lynne Janbergs

    I’m always curious about cauliflower “slices”. How does one slice into uniform thickness an object with a narrow base and a broad top that falls into pieces when detached from said base? Do you slice the stems 1/2″ thick and then remove the excess width of florets, cooking them as smaller, crumblier bits that might or might not match the thickness of the big pieces?

    I usually don’t slice, opting instead for quartered florets with stem attached, turning them while roasting to get the flat sides browned. I’m open to a better way, though!

    1. deb

      When you trim the stem, you end up with a leveled base to rest it on. Then just slice straight down. Many florets will fall to smaller pieces, others will stay in big flaps, all will roast up well. If you’re shopping specifically for this recipe, look for a tighter head of cauliflower. Regular chunky florets would work too, I just liked the extra char you can get on the thinner pieces, as well as the nod to the sole with brown butter.

  16. Linda S

    I grew up on cauliflower polonaise without knowing that was what it was: steamed cauliflower with browned buttery breadcrumbs. It was the way my mom and her mom always made it. Can’t wait to try this recipe.

  17. Deb, I never particularly liked vegetables until I found your website. My Mother used to be on a perpetual diet, and that meant all vegetables were steamed, and served with salt. No roasting, strictly frying, no other spices were added. I literally could not eat cauliflower due to the memories. However, I am now buying it, last recipe was the cauliflower soup, a few weeks ago, which was gloriously delicious. I am now slowly coming to the realization that vegetables are good, and don’t need to be steamed to death, and served plain.

  18. Claire

    Do you think I could use my not hulled pumpkin seeds from my jack o-lantern? I was intending to toast them with salt as per usual, but would they not turn out deep fried in browned butter? Is this a terrible science experiment?

    1. deb

      I was expecting someone to ask this. It makes sense, flavor-wise, but I haven’t tried it. My two concerns are that cooking time could be more or less, not sure, possibly more, and also that they tend to pop because of the moisture trapped inside so.. be careful. And please let us know how it goes, if you can. I bet a lot of us have fresh pumpkin seeds to spare right now!

      1. Claire

        Ok, the verdict! They came out under-cooked – shells were too hard after the butter had browned. I ended up toasting the majority of the seeds separately in fear that they wouldn’t work out, so it still came out great and the texture was perfect. Maybe if you pre-boiled or baked them in advance.

        On the bright side, I put a screen over the pot in case but there was no violent popping.

  19. Oh holy crap, your little (non-)Orphan Annie is so freaking adorable!! Perfect combo with her beautifully tangled mess of curly hair, absolutely love it. (Not to downplay the storm trooper, even covered head to toe he still radiates that handsome gene!)

  20. Stephanie

    When we get CSA cauliflower, we do the following: break/cut into florets of all sizes (and cut up the core as well because why not), batter it lightly in gluten-free baking mix, water, garlic powder, and a drop of smoked paprika, roast it on a baking pan. Daughter gets it salted, pepperhead adults get it with hot sauce and salt.
    I’m not allowed to do much else because this is a favorite, but I’m trying this and the Saveur recipe someone posted!

  21. Rachel

    Delicious. I rarely have cauliflower in, but happened to this week. I switched the pumpkin seeds for walnuts and linseed purely because I had a couple of open packets.

  22. Made this tonight from my newly unpacked kitchen in Egypt. I used chives on top and walnuts in place of pepitas because I was too lazy and hungry to walk around the corner to the market; also I don’t know the word for pepitas in Arabic yet. It was amazing and even my 15 month old who had already eaten dinner twice had two helpings. For extra fun, we baked the cauliflower leaves into chips and ate them along side for extra crunch. Yummmmmm

    1. Mina

      You can go anywhere in Egypt and ask for “libb abyad” and you’ll find ’em. You can usually get hot toasted libb abyad at any ma’la (nut shop) on a main street too.

  23. I know crispy cauliflower is in fashion right now, but my favorite thing about cauliflower, one of my absolutely favorite vegetables, is how, when you cook it till soft, it just drinks up all the sauce you cook it in and becomes so insanely flavorful. So I like to braise mine Chinese red-cooked style with black bean paste for some extra umami. The black beans, a bit of fermented tofu, lots of soy sauce, garlic, some sugar, and a dash of vinegar, and it becomes one of my favorite dishes. Devour with some sambal olek on the side.

  24. Kristi L

    My family loved this dish, even the people who don’t care for cauliflower. I added a pinch of ground cumin to the butter mixture, & it worked well.

  25. JoAz

    Deb, another winner can’t wait to make this for my husband who hates cauliflower – this will convert him. Thanks for sharing the recipes from places like bon appetit, ATK, etc. I don’t get cooking mags any more though I did just subscribe to MIlk Street, Chris Kimbal new mag and project. Looks interesting.
    As always, thank you for the wonderful blog, you and Ina are the best!

  26. Jillian Mackenzie

    This looks and sounds delicious! One question–I have a lemon in the house. I do not have lime. I think typically lemon goes nicely with cauliflower–any reason it would clash with the other flavors here? Thank you and love your blog!

  27. Carrie

    I made this for dinner tonight – delicious! I used the convection feature on my oven to speed up the roasting process a bit, and added cilantro and scallions to the finished dish. I’m looking forward to enjoying the leftovers for lunch tomorrow.

  28. I buy cauli all the time and roast it whole. The family absolutely devours it – even Miss 8, who is pathologically afraid of peas. I adore pepitas and lime so I am filing this away for next cauli…

  29. I made this for dinner yesterday, as a side to salmon and millet. It was awesome and a star of the meal. Even as a side, we ate all of it – just the two of us. (Well, it was not a huge head of cauliflower, so maybe that’s why.) The flavour was wonderful and so unexpected yet spot-on.
    I had never browned butter before and the addition of pepitas made the colour hard to interpret, so I was unsure on that part. But I let it come to the foaming stage and stay there for maybe a minute, then took it off the heat, and it seemed to be OK.

  30. nbmandel

    How to make cauliflower taste like lobster. Yes, I made this (pretty close, anyway) last night with part of the mixed bag of cauliflower & broccoli chunks in the $2 bag from the Union Square greenmarket. I didn’t have the parsley or cilantro, alas, and I used lemon instead of lime. So I had brown butter lemon sauce, which I associate with my infrequent eating of lobsters, and which also seems like a standby so old-fashioned we don’t make it any more. A pity, as it is delicious.

  31. Kristin

    So delicious! I’m the only one in my family who likes cauliflower so I got to eat it all myself. In my oven the roasting times were much too long, about 15 min then flip for 5 more was enough at 450 degrees.

  32. OMG. It’s like we have the same cauliflower dreams! Eating roasted cauliflower straight from the pan –YES!!! I just tried cauliflower fried rice this week and it’s so good!

    I love cauliflower and cook it all the time but my husband won’t ever try it. Its nice to know HE’S the insane one.

    I usually do a lemon butter roast but this recipe is going to get me to change it up. Thank you! I also love Mikes suggestion below : soy/sesame/chili

    Great post.
    -e

  33. Rosemary

    The cauliflower was outstanding! My husband actually got a spoon from the kitchen to make sure he didn’t miss anything. Lovely compliments from him on the dish. Thank you!

  34. I need a recommendation for a large rimmed baking sheet like the one needed for this recipe.

    I want to be able to bake and roast with it and I want it to be non-reactive. I

    I’ve read about stoneware and other alternatives, do you (or any of the other readers) have a preferred type or brand of cookware?

    I got rid of the non-stick pots and pans, there is a lot of information about how they leach into food and are bad for the environment as well.

    I’d like to not break the bank but a few good pieces that I could build on would be great.

    I love the recipes here and bought cauliflower today. I’ve wanted to find a way to enjoy cauliflower for a long time, this looks great and I’m looking forward to making it.

    1. deb

      The only pans that should be reactive are aluminum or copper and I’m not sure I see them in bakeware anymore, certainly not sheet pans. I have been pretty happy with the Chicago Metallic baking sheets I use, they’re aluminized steel, they last longer if you don’t put them in the dishwasher but I do and that’s why they look 100 years old. Mostly what I’m looking for in sheets is that they’re heavy with a strong rim, so they’re less prone to warping.

        1. deb

          Funny, I ordered a half-sheet of that one the moment after I responded to this comment. (Which had reminded me that for the first time ever, I think my oven can fit a half-sheet pan and thus I should celebrate by purchasing my first.) Glad to hear they’re what I’m looking for.

          1. Carrie

            Yay for ovens that can fit half sheet pans! As someone whose first experience cooking a full Thanksgiving dinner was in a teeny Boston galley kitchen, I understand the significance of the milestone. Enjoy.

  35. narisar7

    Already made this twice in the week since it was posted, and pretty sure it’s gonna be a threepeat next week! I added some chopped garlic to the browned butter after I took it off the heat, and this last time added sesame seeds and sunflower seeds along with the pepitas. So so good. Been cooking along with you for many years now, and Deb, you’ve never steered me wrong! Thank you!

  36. Kimia Tajoldini

    Hi! this isn’t a comment specifically about this recipe, but a suggestion to have a kind of bookmark feature on your website where we can save recipes. I come across recipes that I want to try not immediately but at some stage and don’t want to forget about them! :)

  37. Kelsey Lane

    I greatly enjoyed this recipe yesterday. I was easy to make and has good depth of flavor! Cauliflower is a vegetable that I have not appreciated much in the past–sort of like eggplant was until recently–but it turned out so well that I now feel inspired to not only make this recipe again but to look for other options as well.

  38. AnneR

    One of the tastiest healthy ways to do cauliflower. The lime and pumpkins seeds elevated this dish marvelously. The next day, the little bit that was left didn’t look very good, but still tasted fine!

  39. Heather

    Can anyone tell me what they served this with? I’m trying to make it into a vegetarian dinner and I can’t imagine the flavor combinations do what to serve it with. Thanks.

    1. Chelsea

      What about a lentil loaf? Or a hearty salad? I also think this would go beautiful with simply baked sweet potato topped with a simple, stewed chickpea mixture

  40. Alayney

    OMG! This is the best I’ve ever had. However, I only got as far as roasting it. I took it out of the oven and it’s almost all gone. I started taste-testing at the first turn-over. My little Chihuahua went nuts when I took this out of the oven. He had to have some too. YUM x 1000!!!

  41. Chelsea

    I made this to take to a Friendsgiving, and it came out wonderfully! Totally fine to eat room temperature. Thanks for something simple, yet delicious, Deb!

    And thank you for your recent post with all your heart. In moments like this, we have to keep in mind the different moments and thoughts and things and ideas that have the ability to provoke unity. Food is one of them. Your blog is a lot of that. And for that, I thank you.

  42. I am literally just cleaning up after making this recipe, and I have to say it’s very important to make sure it gets really brown! I made this in two batches. One I just got it brown in spots and the other look like it was almost burnt. The almost burnt version was amazingly delicious, with a texture like kale chips, whereas the “just brown in spots” version was just sort of “oh, that is interesting”.

  43. Kateoz

    This is amazing. I am eating it as I type and keep saying, “oh my God” and, “Deb. Dude. Oh my God. Deb”.

    I planned to have this last for 2 nights; not sure right now that that’s possible.

    Thank you!! I think this will be eaten weekly until I get totally sick of it. Even with cauliflowers currently at a pricey $5 each.

  44. LizH

    I just made this, and the sauce is the phenomenal star of this dish. I think I want to put the whole thing over rice and mildly prepared beans.

  45. Alison

    Delicious, big hit with my 12 yr old who often struggles with cauliflower. Wasn’t entirely sure what red pepper flakes were so used chille flakes. Our other go to cauliflower recipe is Ottolenghi’s roasted cauliflower and hazelnut salad.

  46. Stephanie

    Is it possible to make the dressing in advance (like the day before) and then just roast the cauliflower the day of and add the reserved dressing? Trying to make ahead as much as possible for a friends thanksgiving feast I am making this weekend. Thanks!

  47. Stacey

    Wow! I loved cauliflower roasted with olive oil and salt before, this is an easy way to make it even more amazing with ingredients I always have on hand. Thanks for sharing!

  48. Fiona

    I would like to make this for Thanksgiving dinner at my sister-in-law’s house. Will making it 3 hours ahead and reheating kill it?
    I worry if she sticks it in the microwave (before I add the dressing) it will undo the roast-y flavor of the cauliflower.

  49. Maureen

    I told my sister I’d be bringing a different vegetable to thanksgiving this year, since I’ve brought your Cauliflower with Brown Butter Crumbs for the last three years. Then I saw this. Cauliflower it is!

  50. elizabeth

    I finally made this, and it is every bit as amazing as you claim it to be – I, too, ate the whole pan… and I have zero regret about it. Already looking forward to making it again soon!

  51. Lisa

    Is it possible to make the sauce ahead of time, store for 24 hours and reheat when the cauliflower is ready?

    Thanks for any advice that you can offer.

  52. MT

    I just made this with chopped raw almonds instead of pumpkin seeds and chili powder from the South Asian grocery store and it was delicious. My husband declared that “cauliflower should never be made any other way”.