Tuesday, July 3, 2012

Roasted Cauliflower with Chili, Lime & Cilantro

This dish is simple but bold in flavor. There are many chili powders available in the Mexican section of your grocery store so chose one that you like best. A quick toss with some olive oil, lime and cilantro takes cauliflower from plain to your new favorite vegetable.
I served this dish with a quick mash up of pinto beans, sauteed red onion and garlic.

Roasted Cauliflower with Chili, Lime & Cilantro
serves 3
1 large head cauliflower, small florets
1/4 cup extra virgin olive oil
1 1/2 tbl Mexican chili powder
2 tsp salt
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp pepper
l lime, halved
1/4 cup chopped, fresh cilantro

Preheat the oven to 425.
Toss the cauliflower with all of the ingredients except cilantro. Squeeze the lime juice on the cauliflower and place the limes on the roasting pan.
Roast for 35 minutes, tossing once in between until tender with crispy edges.
Re-squeeze the roasted limes over the vegetables and toss with cilantro. Taste to season with more salt and pepper if necessary.


  1. This comment has been removed by a blog administrator.

  2. This meat lover is excited to try it!

  3. I love your website by the way. i just had a suggestion... Olive oil is toxic if heated over i think 350 degrees. maybe try grape seed oil for anything roasted...just a suggestion but again i love your website and love your recipes!

  4. Love this recipe! It's one of my favourite ways to eat cauliflower. Thanks!!


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