Whisk all marinade ingredients until fully combined. Place cauliflower in a deep bowl or hotel pan. Spoon marinade over the cauliflower, turning and gently prying open florets so marinade runs into the crevices. Cover and marinate 30–60 minutes refrigerated. Turn once if possible.
Preheat oven to 400°F.
Place marinated cauliflower on a parchment-lined sheet pan or small roasting pan. Cover loosely with foil and roast 25 minutes to allow steaming and penetration. Remove foil, brush generously with marinade, and return to oven. Roast another 25–35 minutes, brushing every 10 minutes, until deeply golden, tender at the core, and lightly caramelized on the outside. IF NEEDED, Finish under the broiler 2–3 minutes for added char. Rest 5 minutes before slicing.
Toss pumpkin seeds in neutral oil, salt and pepper.
Tranfer onto a sheet tray covered with a silpat, one nice even layer.
Bake for 9 minutes 325°F no fan, no humidity.
Ingredients
1/4 cup olive oil
1/4 cup fresh orange juice
2 tbsp. fresh lime juice
3 tbsp. Custom Culinary® Latin Herb Liquid Flavor Concentrate
1 tbsp. honey or agave
2 tsp. garlic, minced
1 tsp. cumin, ground
3/4 tsp. kosher salt
1/2 tsp. black pepper
1 large whole cauliflower, outer leaves removed, core trimmed flush (keep head intact)
