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.