cauliflower with pumpkin seeds

https://smittenkitchen.com/2016/11/roasted-cauliflower-with-pumpkin-seeds-brown-butter-and-lime/

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

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.

corn pasta

corn pasta

• Fine sea salt
• 12 ounces dry orecchiette or farfalle
• 1 tablespoon olive oil, plus more for drizzling
• 1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
• 2 large ears corn, shucked and kernels removed (2 cups kernels)
• ½ teaspoon ground black pepper, more for serving
• 3 tablespoons unsalted butter
• ½ cup grated Parmesan cheese, more to taste
• ⅓ cup torn basil or mint, more for garnish
• ¼ teaspoon red pepper flakes, or to taste
•  Fresh lemon juice, as needed
• 1. Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
  2. Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
  3. Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
  4. Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.