It might be cliché, but fall is my favorite season. There’s something about this bittersweet limbo between summer and winter, the crisp weather, pumpkins and mums and apple cider everything, that has always made me ridiculously happy and calm. Also, Thanksgiving is my favorite holiday. I don’t have to give presents and I get to cook and bake and eat all damn day?! Yes. So much yes to this.

Traditional Thanksgiving foods are the absolute best (I wrote my college application essay about making stuffing with my cousins), but sometimes it’s nice to interject some new flavors and ideas. Turkey, creamed spinach, mashed potatoes, stuffing, green bean casserole, and pumpkin pie are sacred and I would never suggest messing around with them. There’s still room on your plate for some other side dishes though!

This take on cauliflower is not too time intensive but ends up ridiculously delicious. If you’ve never made brown butter before you’re in for a treat. It’s nutty, caramel-y, and one of the tastier things out there. Be careful, it will go from brown to burned really quickly if you don’t watch it closely. The lime adds a sharp acidity that complements the brown butter perfectly, with just a touch of heat from the red pepper flakes.

Roasted Cauliflower with Pumpkin Seeds, Brown Butter, and Lime

(via Smitten Kitchen)

2 T olive oil, divided
Kosher salt
Freshly ground black pepper
1 large or 2 small heads of cauliflower (about 2 ¼ to 2 ¾ pounds)
2 T unsalted butter
¼ c raw pepitas (pumpkin seeds)
¼ t crushed red pepper flakes (more if you like heat!)
Juice of half a lime (~ 1 T)
Handful chopped fresh chives

Heat oven to 450 degrees.
Coat a large (rimmed) cookie sheet with 1 T olive oil. Sprinkle the sheet generously with salt and pepper.
Trim cauliflower and cut into ½ inch slices/pieces. Arrange in a single layer on cookie sheet, then drizzle with remaining olive oil, sprinkle more salt and pepper.
Roast for 15-20 minutes, until underside is browned to your liking. Flip pieces and roast until other side is browned and crisp, about 15-20 minutes more.
While cauliflower roasts, using a small skillet or sauce pan over medium heat, melt butter then reduce to medium-low heat and add pumpkin seeds.
STIRRING CONSTANTLY (no joke here!), cook until butter browns and smells “toasty” (5-7 minutes).
Let cool for 5-10 minutes, then add lime juice. Add salt, pepper, and red pepper flakes to taste.
Place cauliflower on a platter or in a shallow bowl and drizzle with dressing. Top with chopped chives.
Try not to eat all of it before dinner time.

161105 - Cooking with Louisa | CrossFit Kids