Roasted Cauliflower with Lime, Chili & Cilantro (WFPBNOGF)*
Prep Time
Total Time: 40 minutes
Prep Notes
Step 1: Preparing Your Mise en Place
1 large head cauliflower, cut into florets
2-3 tablespoons stock or wter
1 lime, halved
1 tablespoon Chili Powder
1 teaspoon garlic powder
1 teaspoon dried Mexican oregano
1/2 teaspoon freshly ground black pepper
To start the cauliflower, preheat your oven to 45 degrees F. Remove the large florets from the cauliflower and cut them into even-sized pieces. Any of the very large florets can be sliced in half.
Next, place the cauliflower into a large bowl and add the stock and lime juice--toss to evenly coat the cauliflower int he lime juice. Reserve the lime for later. Next add the chili powder, garlic powder, dried oregano and peppers. Note: The amount of chili powder needed will ultimately depend on how spicy you like your food and how spicy your chili powder is. Toss evenly coating the cauliflower in the spices.
Cooking Time
15 to 20 minutes
Yields
2 to 4 Servings
Ingredients
Step 2: Roasting the Cauliflower
1/4 cup chopped, fresh cilantro
Directions
To roast the cauliflower, line a baking sheet with parchment paper or silicone baking sheet. Lay any flat pieces of cauliflower cut-side down, so they caramelize nicely. Place the reserved lime onto the tray and place the tray into the oven.
Toast the cauliflower for 15 to 20 minutes, or until they are cooked to your liking. Note that you may need to toss the vegetables and/or turn the tray during cooking.
To finish, re-squeeze the roasted limes over the cauliflower--being careful, as the limes will be hot. Lastly, season to taste and garnish the cauliflower with the fresh cilantro. Serve immediately.
Notes
Keep in mind that the cauliflower will continue to cook, even after it comes out of the oven. When done, it should have a tiny bit of crunch to it. It should not be mushy.
Roasted cauliflower, whether it is served hot or cold, is delicious. It can be added to things such as salads, antipasto platters and more.
Credit
Dawn T.