Roasted Cauliflower With Chile, Cilantro & Lime

"From the Red Chile Bible: Southwest Classic & Gourmet Recipes by Kathleen Hansel, Audrey Jenkins adapted by Richard McGary @ REMCooks.com"
 
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Ready In:
1hr 10mins
Ingredients:
9
Serves:
6
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ingredients

  • 1 large head cauliflower
  • 3 garlic cloves, minced
  • 1 tablespoon red new mexico chile powder (can sub ancho or chipotle chile powder)
  • 12 teaspoon crushed dried red chili pepper
  • 1 teaspoon cumin seed, toasted and ground (or McCormick Gourmet Collection Ground Cumin, Roasted)
  • 4 tablespoons olive oil
  • 14 cup cilantro leaf, chopped
  • 12 lime, juiced
  • salt
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directions

  • 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.

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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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