Chili Lime Cauliflower With Smokey Mayo Food
SPICY CHILI LIME MAYO
Make and share this Spicy Chili Lime Mayo recipe from Food.com.
Provided by Palis Favorites
Categories Low Protein
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a bowl and mix well!
- Enjoy!
CHILI LIME CAULIFLOWER WITH SMOKEY MAYO
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Place the cauliflower florets on a sheet pan. Drizzle with the oil and sprinkle with the chile-lime seasoning, cumin, salt and pepper. Toss to coat and bake until the cauliflower is roasted and browned, about 25 minutes.
- For the smokey mayo: Meanwhile, make the sauce by adding the mayonnaise, honey, smoked paprika, salt, garlic, lime juice, chipotle pepper and adobo sauce to a bowl. Whisk together until smooth and incorporated.
- Remove the cauliflower from the oven and transfer to a platter. Drizzle the sauce over the top and garnish with the scallions.
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- Add all ingredients to a blender and blend until smooth!Start with 3 small chipotle peppers and move up from there.
- If you are nervous about it being too spicy, start with 1-2 tablespoons adobo sauce, or omit entirely. (But I really love the flavor the adobo adds!)Add more lime juice if you want more zing.Thin it out with a little bit of water or milk if you want a drizzling consistency.
- Start by adding a tablespoon at a time and be careful of adding too much, you don't want to mute the flavors.Store leftovers in handy squeeze bottles so you're always ready for any chipotle mayo situation!!.
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- Preheat oven to 400 degrees. Toss cauliflower, oil, juice of one lime, chili lime seasoning and a pinch of salt and pepper in a large a bowl. Spread cauliflower on a lightly oil baking sheet and roast 15 minutes, then stir and roast another 10 minutes or until cauliflower is browned on all sides.
- In the meantime, heat small amount of olive oil in large pan and cook onion and bell pepper until it begins to soften. Add drained black beans, a pinch of chili lime and a squeeze of lemon.
- To make tacos: Add onion, bell pepper and black bean mixture to taco with cauliflower and a slice of avocado and topped salsa. Enjoy!
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- After making your mayonnaise with a food processor or immersion blender, add the zest of one lime, juice of two limes, crushed garlic, sea salt, cayenne pepper, and smoked paprika.
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- Place the cauliflower florets in a large bowl. Combine melted better and the next 6 ingredients in small bowl and wick to combine. Toss the florets with the butter and spices until thoroughly coated.
- Spread the florets on the prepared sheet pan and bake at 425 degrees for 25 to 30 minute or until florets are golden brown, stirring half way through the baking time. Remove from oven and squeeze fresh lime over the florets. Serve immediately.
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- Preheat oven to 425ºF and prepare baking sheet for the oven. Toss cauliflower florets with oil, salt and pepper in a large bowl and spread on baking sheet. Place on center rack of oven and roast until browned and tender, about 20-25 minutes.
- In the meantime, prepare the beans/walnuts. In a mixing bowl (you can use same one used for the cauliflower) combine beans, walnuts, spices and lime and set aside. (You can heat up beans over the stove or in the microwave if desired but I ate them at room temperature)
- Once cauliflower is ready, assemble the bowls. Divide brown rice between bowls and top with bean/walnut mixture and roasted cauliflower. Add jalapeño, avocado, dried cherries, and sunflower seeds if desired, drizzle with sesame oil, and serve with lime wedges. Enjoy!
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