Cauliflower dressed in warm spices and citrus then roasted till tender is a perfect side dish or a topping on a salad or pizza. Adding lime juice at the end gives an extra kick plus it restores a little vitamin C that is lost in the cooking.
Prep Time
10 minutes
Cook Time
25 minutes
Serves
6
Ingredients
- 1 small head cauliflower
- extra virgin olive oil
- 2 Tbsp lime juice (juice from 1-2 limes)
- 1 ½ tsp chili powder
- 1 tsp sea salt
- ¼ tsp cayenne
- 1 habanero, jalapeno, or cherry bomb chile pepper (optional)
Steps
1
Preheat the oven to 375 F. Wash the cauliflower and break and cut into florets of approximately equal size and roughly 1 ½ inches in diameter. Place the cauliflower in a roasting pan or large glass baking dish. Drizzle with olive oil and toss to coat.
2
Pour 1 ½ tablespoons of the lime juice over the cauliflower and toss again. Reserve the remaining ½ tablespoon of lime juice.
3
Sprinkle the chili powder and sea salt over the cauliflower and toss to distribute evenly. For a hotter dish, seed and finely chop ½ to 1 whole of the hot pepper if using. Toss the hot pepper with the cauliflower. Arrange the cauliflower in a single layer on the pan. Roast for 15 minutes.
4
Stir the cauliflower and return to the oven for an additional 10 minutes. The cauliflower should be lightly browned and slightly crispy without falling apart. Remove the cauliflower from the oven and sprinkle with the reserved lime juice and toss gently. Serve hot, at room temperature, or cold.
For a quick and easy version, substitute a chile lime spice blend for the spices. Toss with cauliflower with 2-3 teaspoons of the spice blend. Roast as directed.
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