Quick-Roasted Cauliflower with Sea Salt and Garlic-Lime-Cilantro Butter

Directions

1. Heat the oven to 475° F. Line a large baking sheet with parchment paper. In a mixing bowl, toss the florets gently but thoroughly with the olive oil and about ¾ teaspoon salt. Spread the florets out on the sheet pan in one layer, flat side down. (Scrape any remaining salt and oil out of the bowl onto the florets). Roast until the bottom of the florets are well-browned and the tops are starting to brown, 20 to 24 minutes. (You can turn them once with tongs about ¾ way through cooking, but do leave the flat side in contact with the sheet pan for at least the first 15 minutes so that it will get nicely caramelized.)

2. Serve right away sprinkled with more sea salt (they cool down quickly), or drizzle with the butter and transfer to a serving bowl.

3. To make Garlic-Lime-Cilantro Butter: In a small skillet, heat 1 tablespoon unsalted butter with 2 teaspoons extra-virgin olive oil and 1 teaspoon minced garlic over medium-low heat. When the butter has melted and the garlic has begun to smell fragrant, remove the skillet from the heat and mix in ½ tsp. freshly grated lime zest and ½ tsp. fresh lime juice. Stir in 1 tablespoon chopped fresh cilantro. Drizzle over cauliflower.