Roasted Cauliflower With Chile Cilantro Lime Food

CHILI LIME CAULIFLOWER WITH SMOKEY MAYO

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.

ROASTED CAULIFLOWER WITH CHILE, CILANTRO & LIME

Steps:

• Preheat oven to 325°F.
• Separate the cauliflower and cut into florets. Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt and olive oil and toss gently to mix together and coat well.
• Spread the seasoned cauliflower in a shallow roasting pan. For ease, line the pan with foil or parchment paper.
• Roast 1 to 1-1/2 hours or until tender, stirring occasionally. When done, remove from oven.
• Dress with lime juice. Sprinkle over with chopped cilantro leaves.

CILANTRO-LIME ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450°F. Smash the garlic cloves with the side of the knife.
• Place the cauliflower florets and smashed garlic on a large rimmed baking sheet and drizzle with olive oil.
• Season with cumin, salt, and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
• Bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Remove from the oven, squeeze with lime juice and top with lime zest and cilantro; serve warm.

CAULIFLOWER WITH FRESH CILANTRO

Steps:

• In a large pot steam the cauliflower in salted water for about 6-7 minutes. Drain well.
• In saute pan, heat the olive oil on medium-high and add the steamed cauliflower, garlic, and chili. Stir fry for about 2-3 minutes being careful not to burn. Add the scallions, the cilantro leaves and the Middle Eastern red pepper. Stir in well. Season with salt and pepper to taste.
• NOTE: I've never used Middle Eastern red pepper. I have been informed by a kind Zaar member that harissa can be used for the Middle Eastern Pepper. Thanks, FiFi! cg 02-06-06.