Ingredients:

• 3 tbsp Olive Oil
• 1 large Cauliflower (about 1 kg)
• 2 tbsp Unsalted Butter
• 30g Pumpkin Seeds
• ½ teaspoon Chilli Flakes
• Juice of half a Lime or Lemon
• Chopped Coriander or Chives or Parsley

Method:

1. Heat the oven to 230c/210 fan/Gas 8.
2. Sprinkle 1 tbsp of the Oil on a large rimmed baking tray, then sprinkle the tray with Salt and Pepper.
3. Trim the Cauliflower and cut into ½ inch slices.  Arrange them in a single layer on the tray and then drizzle the rest of the Olive Oil over the top with some more Salt and Pepper.
4. Roast for 15-20 mins until the underside is browned.  Carefully flip the pieces and roast until dark brown and crisp, which will be another 10-15 mins.
5. While the Cauliflower is roasting, in a small saucepan over a medium heat, melt the Butter, reduce the heat to medium-low and add the Pumpkin Seeds. Stir the whole time and cook until the Butter becomes light brown and smell nutty, this takes about 6 mins.  Let it cool for at least 10 mins and then add the Lime/Lemon Juice and season with Salt and Pepper and Chilli Flakes.
6. Arrange the Cauliflower on a plate and drizzle the dressing over it.
7. Sprinkle the herbs over the top and serve.