Cauliflower with pumpkin seeds, brown butter & lime

This is a little different :  who knew boring old cauliflower could be so delicious. ..adulterated from SmittenKitchen
(If you add burnt butter and chilli, lime and coriander it’s bound to be!).

You need for 1 to 2 peeps as main or for 32 models:
2 tablespoons (30 ml) olive oil, divided
1 large or 2 small heads of cauliflower
2 tablespoons (30 grams) unsalted butter
1/4 cup (30 grams) hulled pumpkin seeds (sometimes sold as pepitas)
1/2 teaspoon crushed red pepper flakes, or less to taste
Juice of half a lime (about 1 tablespoon)
Handful chopped fresh coriander, parsley or chives
salt
Freshly ground black pepper

•   Heat oven to 220°c.
•   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 as bout the size of Dior heels.
•    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 as an Hermes cuff.
•    Carefully flip pieces and roast until dark brown as Gucci loafers and crisp as a white shirt on the 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 as a Celine leather dress 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 chic white serving platter and drizzle with the lime butter seed dressing.
•    Serve accessorized with herbs.  Yum.