Roasted Cauliflower With Chile, Cilantro & Lime |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From the Red Chile Bible: Southwest Classic & Gourmet Recipes by Kathleen Hansel, Audrey Jenkins adapted by Richard McGary Ingredients:
1 large head cauliflower |
3 garlic cloves, minced |
1 tablespoon red new mexico chile powder (can sub ancho or chipotle chile powder) |
1/2 teaspoon crushed dried red chili pepper |
1 teaspoon cumin seed, toasted and ground (or mccormick gourmet collection ground cumin, roasted) |
4 tablespoons olive oil |
1/4 cup cilantro leaf, chopped |
1/2 lime, juiced |
salt |
Directions:
1. Preheat oven to 325°F.
2. 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.
3. Spread the seasoned cauliflower in a shallow roasting pan. For ease, line the pan with foil or parchment paper.
4. Roast 1 to 1-1/2 hours or until tender, stirring occasionally. When done, remove from oven.
5. Dress with lime juice. Sprinkle over with chopped cilantro leaves.
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