Roasted Cauliflower with Almond and Sun-Dried Tomato Puree

Serves 4

1 cup lightly packed fresh cilantro

3⁄4 cup grapeseed or other neutral oil

1⁄2 cup oil-packed sun-dried tomatoes

1⁄2 cup roasted almonds, preferably Marcona almonds (use regular if you can't find Marcona)

1/2 cup pumpkin seeds

2 jalapeno peppers, stemmed and halved (use the seeds for extra heat)

2 teaspoons ground cumin

kosher salt

black pepper

2 to 2 1/2 pound head of cauliflower, trimmed, cored, and cut into 1 1/2 inch florets

3 Tablespoons lime juice, plus lime wedges to serve

2 Tablespoons sour cream

Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with foil and mist it with cooking spray. In a food processor, combine the cilantro, oil, sun-dried tomatoes, almonds, pumpkin seeds, chilies, cumin, 1 teaspoon salt and 1⁄2 teaspoon pepper. Process until smooth, about 1 minute, scraping the bowl as needed; the puree will be very thick. Transfer to a 2-cup liquid measuring cup; you should have about 1-3⁄4 cups.

In a large bowl, combine the cauliflower and 11⁄4 cups of the puree. Toss to thoroughly coat the florets, massaging it into the nooks and crannies. Transfer to the prepared baking sheet and distribute in a single layer, turning the florets cut side down as much as possible. Roast without stirring until deep golden brown, 20 to 25 minutes.

Meanwhile, in a small bowl, stir together remaining puree, the lime juice and sour cream. Taste and season with salt and pepper; set aside for serving. When the cauliflower is done, taste and season with salt and pepper, then transfer to a platter. Serve with the sauce and lime wedges.