Grassland Roasted Cauliflower With Pumpkin Seed Dressing

1 large head of cauliflower, trimmed and cut into 1/4 inch slices
1 tablespoon of salted Grassland butter
2 tablespoons of garlic chili sauce
1 tablespoon of fresh lime juice
1/2 cup of Pepitas (pumpkin seeds)
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon of crushed red pepper flakes
Extra Virgin Olive Oil to coat
Sea salt to taste
Ground black pepper to taste


Preheat oven to 375 degrees.
Place sliced cauliflower in large mixing bowl and coat with olive oil (a few tablespoons will do). Season with salt and pepper to taste. Toss gently until each piece is coated.

Lay cauliflower on baking sheet and don’t crowd each slice. Bake turning once until edges are carmelized and tender. Approximately 25 to 30 minutes.

While the Cauliflower is baking on its second side, prepare the Pumpkin Seed Dressing.

Melt Grassland butter in a small skillet over medium heat.

Add the Pepitas; stir constantly for 5 minutes until the seeds are golden brown and toasty. Remove from heat and allow to cool, about ten minutes.

Stir in a bit more salt and pepper to taste, red pepper flakes, lime juice, and chopped cilantro.

Place the finished cauliflower slices on a platter and spoon the Pumpkin Seed Dressing on each one.


Click one of these days for more great Grassland recipes.